Name: Sesame tuiles Recipe
Total time: 30 min
Yield: Makes about 9 dozen
Ingredients: 1/2 cup toasted white sesame seeds; 1/2 cup toasted black sesame seeds; 2 large eggs; 1/2 cup sugar; 2 tablespoons butter, melted

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By Betty Hallock

Jan. 3, 2007

Dear SOS: I enjoyed Amy Scattergood’s cookie article (“Cookie of the Year,” Dec. 13) and am anxious to try out the Top 10 cookies. However, I found the website had listed only eight. Would you send me No. 9 and No. 10, apple-butter-filled gingerbread cookies by Maury Rubin and sesame tuiles by Tomi Harase?

Camille Waller

Rancho Santa Margarita

Dear Camille: We received many letters requesting the recipes for these two cookies, so here they are. The apple-butter-stuffed gingerbread, from Maury Rubin of the City Bakery in Brentwood, is spiced with cinnamon and ginger and is rich with molasses and brown sugar. The sesame tuiles, from Tomi Harase of Cafe Blanc in Costa Mesa, are crisp, delicate and elegant.

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In a frying pan, toast the sesame seeds over medium heat until the seeds are fragrant and the white sesame seeds are golden brown.

In a medium bowl, combine the eggs, sugar, melted butter and sesame seeds and mix by hand until combined. Wrap and refrigerate the dough for an hour.

Heat the oven to 350 degrees. Take the dough out of the refrigerator and let stand 5 to 10 minutes. Lightly stir to re-incorporate all the ingredients. Use a piece of flexible cutting mat or material of similar thickness such as a plastic coffee can lid to make a template; cut out a roughly 1-by-3-inch oval design. Place the template on a Silpat-lined baking sheet and spread the dough evenly into the cutout with a small offset spatula or a spoon. Leaving 1 to 2 inches between cookies, repeat with the remaining batter.

Bake 10 to 12 minutes, until crisp and lightly golden. Cool on a rack.

From Tomi Harase, chef-owner of Cafe Blanc in Costa Mesa.

Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.