Sesame Lace Cookies
1 cup old-fashioned oats, uncooked
1 cup sugar
2 tablespoons flour
¾ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon baking powder
½ cup unsalted butter, melted
1 large egg, lightly beaten
3 tablespoons sesame seeds
Preheat oven to 325 degrees.
In a large bowl, combine oats, sugar, flour, ginger, salt and baking powder. In a separate bowl, whisk together the butter and egg, then stir them into the dry ingredients. Add the sesame seeds and stir until evenly distributed.
Line cookie sheets with foil; spray the foil with cooking spray. Drop level teaspoons of dough 3 inches apart on the prepared sheets. (They will spread considerably.)
Bake until cookies are golden, about 10 minutes, but watch carefully so they do not overbrown. Let cookies cool completely on the foil, then peel them carefully from the foil.
Makes five dozen.
Test kitchen notes: I was doubtful, but the recipe really does make five dozen super-thin cookies. And you really do need to let them cool completely before trying to peel them from the foil. Attempt it too soon, and they’ll stick and crumble. (Good use for the crumble: ice cream topping!) The flavor was great: like a sesame version of peanut brittle.
— Adapted from a recipe submitted by Colleen Simonsen and tested in a home kitchen by World-Herald staff writer Nichole Aksamit.
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