Adapted from The Lee Bros. Charleston Kitchen cookbook, these tuile-like cookies are crunchy, light, and airy with a delicate nuttiness from toasted sesame seeds. They lose their crisp texture quickly, so it’s best to serve them the same day they’re made.
- 1⁄2 cup sesame seeds
- 3⁄4 cup packed light brown sugar
- 1⁄4 cup plus 1 tbsp. flour
- 1⁄2 tsp. kosher salt
- 1⁄4 tsp. baking soda
- 2 tbsp. unsalted butter, chilled and cubed
- 1 egg
- 1⁄2 tsp. vanilla extract
- Heat oven to 350°. Toast sesame seeds in an 8” cast-iron skillet over medium-high heat, stirring occasionally, until golden, 5 minutes; transfer to a bowl and set aside. Whisk sugar, flour, salt, and baking soda in a bowl. Add butter and using a dough blender, two forks, or your fingers, cut butter into flour mixture, forming pea-size crumbles; set aside.
- Using an electric hand mixer, whip egg in a bowl until fluffy. With the motor running, slowly add dry ingredients until smooth. Add reserved sesame seeds and the vanilla; mix into a smooth batter. Transfer batter to a pastry bag fitted with a plain ½” tip. Pipe ¼ tsp. mounds of dough onto parchment paper-lined baking sheets, spaced about 2” apart. Bake cookies until chestnut-brown and lacy in appearance, 4-6 minutes. Let cookies cool completely before serving.