The only time I’ve thought of sesame, it’s been either “open sesame,” or two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun. But, The Gourmet Cookie Book has sesame (benne) wafers from the 1950’s.
After wrecking two batches of these frail cookies because I could not get them off the cookie sheet in one piece, I had an “aha” moment – use foil to line the sheets. The cookies crumbs were tasty; I had lots of sesame seeds – so, worth one more try. At last, after cooling the cookies on a wire rack – still on the foil – I was able to peel them off – mostly in one piece.
Cream together very soft 1 1/2 tablespoons of butter with 1 cup of brown sugar. Add a beaten egg, 2 tablespoons of flour, 1 teaspoon of vanilla, and 1/2 cup of sesame seeds ( I got mine at a local Asian store).
Place by teaspoonfuls on a cookie sheet lined with greased foil. Flatten the dough with a knife dipped in ice water.