Honey Sesame Crisps
The warm cookies can be formed into ice-cream cones; or let them cool flat, and serve alongside a dish of fresh berries with whipped cream or ice cream.
- Yield: Makes about 20
Source: Martha Stewart Living, December 2000
- 1 cup confectioners' sugar
- 3 tablespoons unsalted butter
- 3 tablespoons honey
- 2 tablespoons orange juice
- 1/2 cup white sesame seeds
- 1/4 cup black sesame seeds
- 1/4 cup all-purpose flour
- Zest of 1/2 orange, about 1 tablespoon
- 1 pinch of salt
Preheat the oven to 350 degrees. Line baking sheets with Silpats or parchment paper, and set aside.
In a small saucepan, combine confectioners' sugar, butter, honey, and orange juice. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute.
Remove pan from heat, and stir in remaining ingredients. Cool to room temperature.
Using a 1/2-ounce ice-cream scoop, drop batter onto prepared baking sheets about 4 inches apart. Bake until cookies are crisp and golden, 10 to 12 minutes. To form ice-cream cones, shape warm cookies around a cone-shaped dowel, and place upright in a tall glass to cool. For flat cookies, transfer from baking sheet to a wire rack to cool.