Ginger Sesame Snaps

Ginger Sesame Snaps

Blend together sugar, sesame seeds and flour. Stir in ginger, lemon juice and melted butter until evenly blended. Chill for 1 hour before baking.

Preheat oven to 350 F.

On a silpat or greased and floured baking sheet, spread a small disc of batter, about 1 1/2-inches wide on the silpat (they will double in size). Repeat, leaving at least 2 inches between each cookie.

Bake for 4 minutes and rotate baking sheet in the oven. Bake for another 3 to 4 minutes, until golden brown.

To Assemble

For flat cookies, let cool completely. For curled cookies or cookie cups, let them cool for 2 minutes. Using a small spatula lift warm cookies and place them on a rolling pin to curl. Remove when cooled, about 2 minutes. If cookies harden before you finish curling, just warm for 30 seconds in the oven. For cups, place warm cookies over a small tartlette shell or ramekin and allow to cool.