Best Sesame Seed Drops Recipes

SESAME SEED DROPS

Steps:

• Heat oven to 375°F. Heat 1/2 cup butter and the sesame seed in 2-quart saucepan over low heat, stirring occasionally, until golden brown (watch carefully so mixture does not burn); remove from heat. Remove 2 tablespoons sesame seed; drain. Reserve remaining sesame seed mixture for frosting.
• Mix 2 tablespoons sesame seed, 1/2 cup softened butter, the granulated sugar, egg and water in large bowl. Stir in flour, baking powder and salt.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Flatten to about 1/2-inch thickness with bottom of greased glass dipped in sugar.
• Bake about 10 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Mix remaining ingredients and reserved sesame seed mixture until spreadable. Spread frosting on cookies.

SESAME TUILES

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Pulse the sugar and 2 tablespoons sesame seeds in a food processor until finely ground.
• Transfer the ground sesame mixture to a medium saucepan and add the butter, orange zest and juice, cornstarch and salt. Cook, stirring occasionally, until the mixture comes to a simmer and thickens slightly, about 3 minutes. Transfer to a large bowl; stir in the flour, vanilla and the remaining 2 tablespoons sesame seeds. Refrigerate until cooled and thickened, about 45 minutes.
• Drop heaping teaspoonfuls of batter, 4 inches apart, onto the prepared baking sheets. Lightly sprinkle the tops with more sesame seeds. Bake, 1 baking sheet at a time, until golden brown, about 10 minutes. Let cool on the baking sheet until just set enough to lift with a spatula, 1 to 2 minutes, then carefully transfer to a rack. While the cookies are still warm, curl up 2 sides of each cookie with your fingers, then let cool completely. Repeat with the remaining batter (reline the baking sheets between batches).