Sesame Snap Wafers

I work at an office of Canada's largest customs brokerage. My team consists of eight people, myself included. There are a lot of ins & outs in getting our jobs done but one of the biggest things we try to strive for is to ensure that all drivers who reach the border are set up without issue and are able to keep going through the border, hassle free, & then home to their families when their job is done without hours of delay. If we can, in any given day, ensure that 95% of the entries we submit to customs are not past their ETA then I bake cookies for the team. That's the standing incentive. I love to bake. My husband doesn't like sweets / pastries. So, unless I eat them all myself I suggested I bring them in to work and use it as an incentive for us to work well.

Last week was hot as all get out. You had to find energy to literally peel yourself from your couch to get to the phone to even order take-away (which we did)! There was no way I was going to turn on the oven when it felt like 40°C+. The folks at work knew I owed them a batch of cookies though, and I promised them that they would be made as soon as the weather turned a little less humid. I took some requests and one of those requests was for some Sesame Snap Wafers that I had made for myself and shared a while back.

When I was a kid I used to get these little packs of "Sesame Snaps". Sesame seeds, coated in some sort of sweet concoction that hardens and you get four of these snaps per package. This cookie reminds me of that, albeit a little chewier. But the taste is similar, with the brown sugar and vanilla, and the unmistakable nuttiness of sesame seeds. It's important to use the full amount of sesame seeds - I tried once making this with just 1 cup instead of 1 1/4 cups that is asks for, and the cookies came out rather limp and you lose a lot of the 'snap'. It is definitely a good cookie when I'm looking for something different.

Sesame Snap Wafers

2/3 cup flour
1/4 tsp baking powder
1/2 cup butter, softened
1 cup brown sugar
1 egg
1 tsp vanilla
1-1/4 cup sesame seeds, untoasted

Combine flour & baking powder; set aside. Cream sugar, egg & vanilla with butter until creamy. Mix to combine. With wooden spoon, stir in seeds. Drop by small teaspoonfuls, leaving room for spreading, onto parchment paper lined baking sheet. Bake at 350°F for 6-8 minutes or until lightly browned Cool on sheet for two minutes, then remove to rack to cool completely.