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Our ninth cookie recipe comes from Darlene Menard of Omaha. She submitted sesame-almond squares. “These rich crispy squares are a must for my cookies trays that I give to friends and neighbors every year,” she said.
• 12 graham crackers (5 by 2½ inches each)
• ¾ cup butter (1½ sticks), cut up (no substitution)
• ½ cup sugar
• 1 cup sliced almonds
• 2 tablespoons sesame seeds
Preheat oven to 350 degrees. Place graham crackers side by side in an ungreased 15½-by-10½-inch jellyroll pan. (Make sure to use the pan size called for. Crackers should cover entire pan with no spaces in between.)
In 1-quart saucepan, combine butter and sugar; heat to boiling over medium-low heat, stirring occasionally. Boil 2 minutes or until mixture thickens slightly. Spread mixture evenly over graham crackers; sprinkle with almonds and sesame seeds.
Bake 16 to 18 minutes, or until graham crackers brown slightly and butter bubbles and turns golden. Watch carefully during the last 2 to 3 minutes of baking to make sure they do not overbrown.
While cookies are still in pan, use a knife to immediately cut each graham cracker crosswise in half. With a metal spatula, transfer cookies to a wire rack to cool. Store cookies in a tightly covered container, layered with wax paper.
Makes 2 dozen cookies.
Test kitchen notes: These cookies are super easy to throw together and are a tasty, light treat. I accidentally broke a couple of graham crackers and had to replace them, so be sure to handle them carefully. I baked the cookies for just 13 minutes because they browned quickly.