If you’re getting a little bored of your morning biscotti-coffee combo, try whipping up Stacy Adimando’s Sesame Crisps recipe from her cookbook, The Cookiepedia.
The nuttiness of the toasted sunflower seeds and the just-sweet-enough brown sugar in the crisps provide the perfect complement to your cup of joe and satisfy your sweet tooth without leaving you feeling overloaded with sugar. You’ll find it hard to pinpoint something you don’t love about these simple, delicious treats.
1 cup sesame seeds
1 cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
1 ½ cups dark brown sugar
¾ cup unsalted butter, melted
1 teaspoon vanilla extract
1. Spread the sesame seeds in as even a layer as possible in a large nonstick skillet. Toast them over medium-low heat for 6-8 minutes, stirring occasionally, until lightly browned and fragrant. Remove from the heat and pour into a large bowl. Add the flour, baking soda, and salt and set aside.
2. In a separate bowl, combine the sugar, melted butter, egg, and vanilla and stir until fully combined. Slowly add the flour mixture and stir to incorporate.
3. Pipe the batter with a bag or drop it by teaspoonfuls onto parchment paper-lined cookie sheets about 2 inches apart. Try to go no bigger than an inch in diameter.
4. Bake the cookies for 6 to 8 minutes, or until browned around the edges, rotating the sheets halfway through baking. Let them cool on the sheet for a minute or two before lifting them to a wire rack.