- 1 cup white sesame seeds
- 1 cup brown sugar, packed
- 4 T unsalted butter
- 1 beaten egg
- ½ cup white flour
- 1/4 tsp salt
- 1/8 tsp baking powder
- 1 tsp lemon juice
- ½ tsp pure vanilla extract
- Toast sesame seeds in dry pan (no oil) for 2-3 minutes, moving seeds around the pan constantly with a spatula, until they begin to turn light golden brown. Remove from heat and set aside.
- Beat butter and sugar together using an electric or stand mixer until they are creamy and completely blended, 4 to 5 minutes. Add beaten egg and mix for an additional minute.
- Place flour, salt, and baking powder in a small bowl, stir dry ingredients with a whisk or fork. Add to butter and sugar mixture. Mix until combined. Add lemon juice and vanilla. Mix to combine.
- Pour toasted sesame seeds into bowl. Stir into dough by hand.
- Chill dough for 30 to 60 minutes.
- While dough chills, preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- Place level teaspoons of chilled dough onto parchment lined baking sheet, leaving room for each wafer to spread.
- Place baking sheet in preheated oven. Cook for 9 minutes, until wafers are golden brown (if you prefer a crunchy water, add an additional 2 minutes to baking time.
- Remove baking sheet from oven. Allow wafers to cool for 3 to 4 minutes before removing from pan.