- 2/3 cup butter, at room temperature
- 1 1/4 cups brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1 1/4 cups sesame seeds, toasted (see note)
Preheat oven to 350° F. Line baking sheets with parchment paper.
Mix together butter, brown sugar, egg, vanilla, baking soda and salt; beat for 1 minute, until smooth. Stir in flour with a broad spatula just until no white streaks remain, then stir in toasted sesame seeds.
Drop by tablespoonfuls onto the prepared baking sheets placed a couple inches apart; cookies will spread in baking. Bake for 8 to 10 minutes, until golden brown. Cool on the baking sheet for 1 minute before removing to wire racks.
Cookies will keep for 5 days in an airtight container or can be frozen for several weeks.
To toast sesame seeds, either heat in a large, dry skillet over medium heat for 3 to 5 minutes, stirring occasionally, or bake in a 350° F oven on an ungreased baking sheet for 8 to 10 minutes. Watch carefully to avoid burning.