Tomorrow is Mother’s Day and despite being a mother for 4.5 years now, I still always pause for a moment when Marc asks me what I would like to do for the day. You see, I still think of my mother and my mother-in-law when Mother’s Day rolls around. I forget that I am part of the celebration now too.
So to celebrate moms everywhere, here is a recipe for a light, deliciously sweet cookie that is a perfect pairing for afternoon tea. These cookies are thin, crisp, and have a delicate, lacy structure. They are a pretty golden color and taste of honey.
Make sure to use an excellent quality honey as it is the predominant flavor in these cookies. When you place them on the cookie sheets, make sure to space them wider than you think you need to. They spread a lot.
Happy Mother’s Day!
Sesame Honey Lace Cookies
From The Gourmet Cookbook
1 cup confectioners sugar
3 tbls unsalted butter
3 tbls honey
2 tbls water
1 cup sesame seeds
1/4 cup flour
Pinch of salt
In a 1 1/2 quart heavy sauce pan over moderately high heat, combine the confectioners sugar, butter, honey, and water and bring to a boil. Stir and boil for one minute. Remove from heat and stir in the sesame seeds, flour, and salt. Let cool to room temperature.
Position oven racks in the upper and lower third of the oven. Set the oven to 350F and allow to preheat. Have ready two large baking sheets, lined with parchment paper.
Scope out level 1/2 teaspoons of dough, roll each scoop into a ball. Place each ball about 1 1/2 inches apart on the baking sheets. The cookies will spread a lot so better to space them further apart. Bake until the cookies are flat and golden, rotating the baking sheets half way through, about 10 minutes.
Remove from the cookie sheet and let cool. The cookies will crisp as they cool.
Serve at room temperature, as a complement to afternoon tea.
Serve room temperature. Cookies will keep, kept in an air tight container, for 3-5 days.