ALL BUTTER, WHOLE WHEAT, SESAME SEED COOKIES easy recipe makes 24 large flat cookies

These are wonderful, light and thin mouthfuls of yumminess.
I prefer to lightly toast the raw hulled sesame seeds, then cool them down before adding to the mix, this adds another layer of flavor.
Also it is a MUST that you use fresh unsalted butter. They are just NOT the same made with shortening or margarine and vanilla extract.
So when you feel like splurging a little, these are the ones to make.


This recipe makes 24 large flat golden cookies, also the recipe is best NOT doubled.

1 cup unsalted  butter (2 sticks)

1 cup honey or golden syrup

2 cups hulled and lightly toasted sesame seeds (toast in a dry skillet over medium high heat until they turn golden, not brown, then remove and cool on cold cookie sheet.)

 1 3/4 cups whole wheat flour

2tsp grated lemon zest ( zest from 1 lemon, slice the remainder of the lemon for use in hot tea)

PREHEAT OVEN 350F

Cream the butter, until light and fluffy.
Beat in the honey ( best at room temp. DO NOT HEAT THE HONEY)
Then gently but firmly beat in the sesame seeds and flour.
Drop by spoonfuls onto greased cookie sheets.
Do not spread down and leave 2 inches between the cookies as they spread as they bake.
Bake 15-20 mins or until the edges  are browned and the middle is golden.
Remove from oven and cool slightly on sheet (these are very tender and delicate cookies so be careful, use a spatula to remove from sheet) before transferring to wire rack.
Store (yeah right you will have some left to store!!)
In an air tight container.

They are perfect with a glass of cold milk or lemon tea.