Best Sesame Honey Lace Cookies Recipes
SESAME COOKIES
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cream butter, tahini, brown sugar, and white sugar together with an electric mixer until smooth and fluffy. Pour in egg and almond extract; mix to combine.
- Sift together flour, baking powder, baking soda, and salt in a separate bowl. Mix into butter mixture until just combined.
- Pour sesame seeds into a shallow bowl. Roll dough into walnut-sized balls. Roll balls in sesame seeds to lightly coat. Place on 2 ungreased cookie sheets; drizzle with honey.
- Bake in the preheated oven until edges are golden, 8 to 10 minutes. Let cool for 10 minutes before transferring to a wire rack.
Nutrition Facts : Calories 97.5 calories, Carbohydrate 11.7 g, Cholesterol 12.6 mg, Fat 5.3 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 2.1 g, Sodium 50.4 mg, Sugar 7.1 g
HONEY LACE COOKIES
These crisp, delicate cookies are the perfect complement to our Earl Grey Pots de Creme.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 28
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Line two large baking sheets with Silpats (French baking mats) or parchment paper. Set aside. In a small saucepan, melt butter, sugar, and honey. Transfer to a bowl. Whisk in flour and salt until smooth.
- Working quickly, drop 1/2 teaspoons of batter onto prepared baking sheets, at least 3 inches apart. Bake until cookies spread and turn golden brown, about 6 minutes. Transfer sheet to a wire rack; let cool completely. With your fingers, carefully remove cookies from pan.
BLACK SESAME LACE COOKIES
Provided by Joanne Chang
Categories Cookies Mixer Citrus Fruit Dessert Bake Orange Chill Seed Advance Prep Required Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24 cookies
Number Of Ingredients 6
Steps:
- Using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), cream the butter until creamy and light, about 2 minutes. Add the granulated sugar and brown sugar and continue to beat on medium speed for about 1 minute, or until combined. Turn the speed down to low and add the flour and mix until well combined. Slowly drizzle in the orange juice and mix for about 30 seconds; the mixture will look a little broken, which is okay. Mix in the sesame seeds.
- Transfer the batter to an airtight container and refrigerate for at least 4 hours or for up to 1 week.
- When ready to bake cookies, position a rack in the center of the oven, and heat the oven to 350 degrees F. Line a very flat baking sheet with parchment paper. (This batter spreads like crazy, so you have to use an extremely flat baking sheet in order for the cookies to bake in circles and not amoeba-like shapes.)
- Pinch off rounded tablespoon-size balls of dough and place on the prepared baking sheet, spacing them at least 3 inches apart to allow for spreading.
- Bake for 16 to 18 minutes, or until the cookies are completely golden brown throughout. Let cool completely (they must be firm to the touch) on the baking sheet on a wire rack. Gently remove the cookies from the parchment.
- The cookies can be stored, in layers separated with sheets of parchment paper or waxed paper, in an airtight container at room temperature for up to 3 days.
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