| 1/2 | cup butter or margarine |
| 1/3 | cup sesame seed |
| 1/2 | cup butter or margarine, softened |
| 1 | cup granulated sugar |
| 1 | egg |
| 2 | tablespoons water |
| 2 | cups Gold Medal® all-purpose flour |
| 1 | teaspoon baking powder |
| 1/4 | teaspoon salt |
| 3 | cups powdered sugar |
| 3 | tablespoons milk |
| 1 | teaspoon vanilla |
| 1. | Heat oven to 375ºF. Heat 1/2 cup butter and the sesame seed in 2-quart saucepan over low heat, stirring occasionally, until golden brown (watch carefully so mixture does not burn); remove from heat. Remove 2 tablespoons sesame seed; drain. Reserve remaining sesame seed mixture for frosting.
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| 2. | Mix 2 tablespoons sesame seed, 1/2 cup softened butter, the granulated sugar, egg and water in large bowl. Stir in flour, baking powder and salt. |
| 3. | Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Flatten to about 1/2-inch thickness with bottom of greased glass dipped in sugar. |
| 4. | Bake about 10 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. |
| 5. | Mix remaining ingredients and reserved sesame seed mixture until spreadable. Spread frosting on cookies. |
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| In France, browned butter is known as beurre noisette—a butter cooked to a light hazelnut color. It has a deeper, nuttier flavor than butter cooked for a shorter time. |
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| Sesame seed contains oil that can become rancid over time; be sure to store in the refrigerator or freezer to prevent it from spoiling. |
Nutrition Information:
140 ( 55 ); 6 g ( 3 g); 20 mg; 65 mg; 21 g ( 0g); 1 g 4 %; 0%; 0%; 2 % 1/2 ; 1 ; 1