RFCJ RECIPE ARCHIVE
Posted by : Claudia Cookies: Poppy-Sesame (Low-Fat) - dairy
Judy Zeidler wrote in a recent food article that these Purim seed cookies "are the thinnest, crispest cookies imaginable." I envy all of you in less humid climates who will be able to keep these seed cookies crisp for much longer than I will... though I suppose we'll just have to gobble ours up more quickly! Claudia Hawai'i 5 tablespoons butter 1/3 cup sugar 2 tablespoons corn syrup 2 tablespoons milk 1/2 cup sesame seeds 2 tablespoons poppy seeds 2 tablespoons millet These cookies spread out as they cook, so a small amount of dough goes further than you might think. Bake as many as you like, cover the remaining dough with plastic wrap and refrigerate up to one week. Millet is available in some supermarkets and health food stores. Cook butter, sugar, corn syrup and milk in medium skillet over medium heat and stir with wooden spoon until butter is melted and all ingredients are thoroughly combined. Add sesame seeds, poppy seeds and millet and mix well. Transfer to glass bowl, cover with plastic wrap and refrigerate or freeze until firm, about 30 minutes. Shape batter into 1-inch rounds and place 2 inches apart on foil-lined baking sheet. Bake at 350 degrees until browned evenly, about 10 minutes. Watch closely because cookies brown quickly. Cool. Peel off foil. Judy Zeidler LA Times
