Sesame Honey Lace Cookies Recipes

Steps:

• Scatter the sesame seeds on a baking sheet and toast in a 350-degree oven until a light golden brown.
• Combine the honey with the (1 tbsp.) water and use to moisten the sesame seeds. Spread in a saucer.
• Stir together the flour, baking powder, and sugar.
• Cut in the butter, as if you were making pie crust dough. Gradually add the (2/3 cup) water until the dough is smooth.
• Form balls of dough the size of walnuts and dip one side of each ball into the sesame seed mixture to coat. The bottom side may be very lightly touched to the pistachios. Place on greased baking sheets, sesame side up.
• Bake at 350° for 15-20 minutes, until golden brown.

Steps:

• In a 1- to 1 1/2-quart heavy saucepan bring confectioners' sugar, butter, honey, and water to a boil over moderate heat, stirring, and boil 1 minute. Remove pan from heat and stir in sesame seeds, flour, and a pinch salt until mixture is combined well. Cool dough to room temperature. Form and bake cookies as directed below.
• To form and bake lace cookies:
• Preheat oven to 350°F and line 2 large baking sheets with parchment paper.
• Roll level 1/2-teaspoons dough into balls and arrange 4 inches apart on baking sheets. Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, 10 minutes, or until cookies are flat and golden. Transfer parchment with cookies to racks to cool. Cool baking sheets and line with fresh parchment between batches.

Steps:

• Combine the butter, honey, and brown sugar in a small saucepan, over medium heat, and cook, stirring frequently, until the mixture is bubbly and smooth, about 5 minutes. Stir in the almonds, salt, and vanilla and cook 1 minute more.
• Remove the pan from the heat and stir in the flour until smooth. Let cool slightly. Refrigerate until the batter sets up, at least 1 hour.
• Heat oven to 350 degrees F and arrange racks in upper and lower third.
• Line 2 baking sheets with parchment paper and drop the batter by rounded teaspoonfuls onto prepared baking sheets, leaving 3 to 4 inches space between each. Put the sheets on the racks and bake until bubbly, brown on edges, and golden throughout, about 8 to 10 minutes. Remove from oven and let cool on baking sheet. Repeat until all of the batter is used.
• When cookies are cool, melt the chocolate over medium-low heat, in a small saucepan, until smooth. Dip half of each cookie in the chocolate, scrape off excess, and set on a cooling rack to dry. Refrigerate for 10 to 15 minutes to set up.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Melt butter in a microwave-safe bowl in a microwave. Add sugar and stir to combine. Add beaten egg and mix well. Stir in oats, flour, vanilla extract, salt, and baking powder.
• Drop teaspoonfuls of dough onto the prepared baking sheet.
• Bake in the preheated oven until edges are golden brown, about 8 minutes. Let cool completely before removing cookies from foil.

Steps:

• Preheat oven to 350°F Toast seeds and coconut until golden.
• Combine eggs, oil, honey and vanilla.
• Add sesame seeds and coconut,.
• Add flour,.
• Mix well.
• Form dough into 1 inch balls, flatten with fork.
• Bake 15 minutes.

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty.
• Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
• Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
• Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
• Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
• Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
• Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.