These cookies are fresh, sweet, salty, and sprinkled with sesame seeds. Serve them with cocktails as they are light but full of flavor. Source: Martha Stewart Show, May Spring 2007. Makes 24. Ingredients: 1 large egg white, 2 tablespoons honey, 1 teaspoon soy sauce, 2 tablespoons sugar, 1/2 teaspoon coarse salt, freshly ground black pepper, 2 tablespoons black sesame seeds, 24 wonton wrappers, diagonally cut, nonstick cooking spray. Instructions: 1. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper; set aside. 2. In a small bowl, beat egg white. Stir in honey and soy sauce; set aside. In another small bowl, mix together sugar, salt, black pepper, and sesame seeds; set aside. 3. Divide wonton wrappers evenly between prepared baking sheets, arranging them in a single layer. Lightly spray with cooking spray and toss. 4. Using a pastry brush, generously brush wonton wrappers with white mixture and sprinkle with sesame seed mixture. 5. Bake until golden and crisp, rotating sheets halfway through baking, 7 to 9 minutes. Remove from oven and let cool on sheets for about 5 minutes before transferring to wire racks to cool completely. Chefs Notes: Store cookies in an airtight container for up to one week.
27.04.2023 @ 17:39
These cookies are fresh, sweet, salty, and sprinkled with sesame seeds. Serve them with cocktails as they are light but full of flavor. Source: Martha Stewart Show, May Spring 2007. Makes 24. Ingredients: 1 large egg white, 2 tablespoons honey, 1 teaspoon soy sauce, 2 tablespoons sugar, 1/2 teaspoon coarse salt, freshly ground black pepper, 2 tablespoons black sesame seeds, 24 wonton wrappers, diagonally cut, nonstick cooking spray. Instructions: 1. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper; set aside. 2. In a small bowl, beat egg white. Stir in honey and soy sauce; set aside. In another small bowl, mix together sugar, salt, black pepper, and sesame seeds; set aside. 3. Divide wonton wrappers evenly between prepared baking sheets, arranging them in a single layer. Lightly spray with cooking spray and toss. 4. Using a pastry brush, generously brush wonton wrappers with white mixture and sprinkle with sesame seed mixture. 5. Bake until golden and crisp, rotating sheets halfway through baking, 7 to 9 minutes. Remove from oven and let cool on sheets for about 5 minutes before transferring to wire racks to cool completely. Chefs Notes: Store cookies in an airtight container for up to one week.