Buttery Sesame Seed Cookies
|Sesame seeds||1 Cup (16 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs), flaked coconut|
|Butter||8 Tablespoon, softened|
|Packed brown sugar||1 Cup (16 tbs)|
|Vanilla extract||2 Teaspoon|
|Lemon||1 , rind grated|
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Baking powder||1 Teaspoon|
Heat the oven to 350 degrees.
Lightly butter 2 baking sheets.
Spread the sesame seeds and coconut on an unbuttered baking sheet and toast in the oven for 8 minutes, stirring once or twice.
Remove them from the oven, stir again, and set aside to cool.
Beat the butter and sugar in a large bowl until the mixture is light and creamy.
Stir in the egg, vanilla, lemon rind, sesame seeds and coconut.
Sift together the flour, baking soda, baking powder and salt.
Fold into the butter mixture.
Pinch off small pieces of dough and shape them into 1/2-inch balls.
Set them on the buttered baking sheets and bake for 10 minutes until lightly browned.
Cool the cookies on wire racks.
Repeat the procedure with the remaining dough.