1 cup brown sugar, firmly packed
1/4 cup margarine
1 egg, slightly beaten
1/2 tsp. vanilla extract
1 tsp. lemon juice
1/2 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup sesame seeds
Preheat your oven to 325 degrees Fahrenheit / 160 degrees Celsius. On an ungreased baking sheet, spread sesame seeds into one thin layer. Toast the seeds for 8-15 minutes or until they are lightly browned. Set seeds aside to cool. Spray the same sheet with canola-oil spray and put that to the side with a second prepared baking sheet.
Cream the brown sugar and butter together in a mixing bowl. Stir in the egg, vanilla extract and lemon juice. Follow with the flour, baking powder, salt and sesame seeds;mix until thoroughly blended.
Drop heaping teaspooons of the dough 2 inches apart on the prepared baking sheet. Bake for 15 minutes or until the cakes' edges are browned. They are best served warm from the oven, but they do make fine (and popular) gifts too. Makes 24 tiny cakes.
Many of you know that the snickerdoodle is my favorite holiday cookie. It's crispy, tangy, sweet and cinnamony delicious... and it has a variation. This potent, eggnog-flavored snick is one I will be giving to the mother-in-law this year - it's that good.
2-3/4 cups flour
2 tsps. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
1-1/2 cups sugar
1 cup Irish butter, at room temperature
1 tsp. brandy extract
1 tsp. rum extract
1/2 tsp. nutmeg
1/4 cup sugar
1 tsp. nutmeg
Preheat the oven to 400 degrees Fahrenheit / 205 degrees Celsius. Prepare two large cookie sheets with canola spray.
Sift the flour, creeam of tartar, baking soda and salt into a medium-sized bowl. In a larger bowl, cream together the butter and sugar until well-mixed. Blend in the eggs, brandy and rum until the whole is thoroughly combined. If resulting dough is too soft to be handled, chill it for an hour in the refrigerator.
Mix the 1/4 cup of sugar and the extra teaspoon of nutmeg together in a custard cup. With clean hands, form dough into 1-inch-wide balls. Roll the dough balls in the sugar-nutmeg mix. Place the balls 2 inches apart on the cookie sheets. Bake for 8-10 minutes or until their edges are lightly brown. Makes 36 intoxicating little snicks.