Sesame Honey Lace Cookies Recipes

SESAME LACE COOKIES

Steps:

• Preheat oven to 350°F. Line two sheet pans with parchment paper.
• In a medium bowl, stir together sesame seeds, flour, and salt. Set aside.
• In a small saucepan, combine the white sugar, brown sugar, heavy cream, honey, and unsalted butter. Bring to a boil, stirring frequently. Let boil for 2 minutes, until sugar is completely dissolved. Remove from heat and stir in the vanilla extract. The mixture will bubble.
• Pour the butter-sugar mixture over the sesame mixture, using a rubber spatula to fold everything together. Let cool for about 10 minutes.
• Scoop the sesame cookie dough using a standard .75oz cookie scoop or spoon. (For smaller cookies, use a teaspoon). Space the cookies about 3 inches apart, because they will spread significantly.
• Bake on the center rack of your oven for 8-9 minutes, rotating the pans halfway through, until the mixture is no longer bubbling and the cookies are a caramel-y golden brown.
• Let the cookies cool for 5-6 minutes on the sheet pan, or until they are stiff and slightly cooled. Using a thin spatula or butter knife, transfer to a wire rack to cool completely. Repeat with the remaining cookie batter.
• Meanwhile, melt the chocolate. Add a couple of inches of water to a pot and bring to a simmer. Pour the chopped chocolate into another similar-sized pot or heatproof bowl, and place over the simmering water. Stir the chocolate until smooth and completely melted. Alternatively, you can microwave the chocolate in a heatproof bowl at 50% power in 30-second increments, stirring in-between, until melted. Let the melted chocolate cool for a few minutes.
• With a small offset spatula or butter knife, spread about half a Tablespoon of melted chocolate on the bottom of each cookie. Place the cookies chocolate-side up on a parchment-lined cookie sheet and use the tines of a fork to create a wavy decoration. Alternatively, you can place the cookies chocolate-side down on a parchment-lined sheet so the chocolate seeps through the holes of the cookies. Let the chocolate set completely.
• Place the cookies in an airtight container with parchment paper in-between each layer. Leave at room-temperature to prevent the chocolate from melting. Cookies will last for several weeks.

HONEY-ALMOND LACE COOKIES

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.

BLACK SESAME LACE COOKIES

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.

GRANDMA'S LACE COOKIES

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.

HONEY LACE COOKIES

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.

AUNT ANNE'S SESAME COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and anise extract until well blended. Sift together the flour, baking powder and salt; stir into the butter mixture until well incorporated. If you are using a stand mixer, let the dough mix for another minute to add lightness to the dough. The dough will be soft, but will hand roll easily.
• Pinch off pieces of dough slightly smaller than a walnut, and roll them into small logs. Dip in milk, then roll in sesame seeds. Place cookies one inch apart on a cookie sheet. Cookies will not spread very much.
• Bake for 17 to 20 minutes in the preheated oven, or until bottom and sides of cookies are lightly toasted. Remove from cookie sheets to cool on wire racks. Store in an airtight container at room temperature.

SESAME HONEY LACE COOKIES

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.

HONEY LACE COOOKIES

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 teaspoon 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.

SESAME SEED HONEY COOKIES

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.