Crispy cookies with sesame seeds, Benne Wafers

Ingredients:

• 0.5 cup white sesame seeds
• 1 and 1/4 cups light brown sugar
• 110 g unsalted butter, room temperature
• 1 large egg
• 1 tsp vanilla extract
• 1 cup premium flour
• 1/4 tsp baking powder
• 1/4 teaspoon coarse salt

Preparation:

1. Preheat oven to 175°C. Line 2 baking sheets with parchment paper.
2. To roast sesame seeds, spread them in an even layer on a rimmed baking sheet, and bake until golden brown, 8-10 minutes. Set aside and let cool slightly. Leave the oven on.
3. Place the brown sugar and butter in a large bowl. Beat with a mixer fitted with the whisk attachment on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3-5 minutes. Add the egg and vanilla extract and beat until smooth. Add the flour, baking powder, and salt and beat on low speed until fully combined. The dough will be wet and sticky.
4. Stir in the toasted sesame seeds with a silicone spatula.
   
   Note
   
   You can buy pre-roasted sesame seeds. In this case, skip the toasting step and add them directly to the dough.
5. Scoop 1 teaspoon of dough and place them on baking sheets, spacing them 5 cm apart. The dough will spread slightly during baking. You should end up with about 24 balls per baking sheet.
6. Bake until the edges of the waffles are golden brown, 8 to 10 minutes. Let cool completely.