CONTEST COOKIES: Crisp Sesame Seed Cookies

CRISP SESAME SEED COOKIES
Adapted by BumbleBeeBoogie

1/2 cup toasted sesame seeds
3/4 cup butter
1-1/2 cups firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1-1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg

To toast the sesame seeds, spread them in a heavy skillet over medium heat and toast until golden, stirring constantly, being careful not to burn them. Remove from heat and cool.

In a large bowl, cream together the butter, eggs and sugar; add the vanilla. Sift together in another bowl the dry ingredients; add the toasted sesame seeds; combine with the egg mixture. Mix well.

Preheat the oven at 325 degrees F.

Drop the batter by teaspoonfuls (very far apart to accommodate their spreading) on a nonstick baking sheet lined with parchment paper. Bake for 20 to 25 minutes. Remove after 2 minutes of cooling, remove any stuck parchment paper and place on racks to continue cooling.