1 Pot Strong Coffee or 1 shot espresso per person
Cognac, ¼ Cup per cup of coffee
Ground Cardamom, ¼ tsp per cup of coffee
Ground Cinnamon, ¼ tsp per cup of coffee
1 Cup Heavy Cream
¼ Cup Confectioner’s Sugar
1 tsp Vanilla Extract
Whip heavy cream until soft peaks form, and then add in the confectioner’s sugar and vanilla. Continue whipping until stiff peaks form.
Pour one cup of strong coffee or espresso for each person; add to each cup ¼ cup Cognac, ¼ tsp. ground cardamom, and ¼ tsp. ground cinnamon. Top each cup of coffee with whipped cream and serve with cooled Sesame Wafers.
¾ Cup Softened Butter
1½ Cups firmly packed, light brown sugar
1 tsp. Vanilla
1 Cup Toasted Sesame Seeds (seeds can be toasted in a 350° oven for 15-20 minutes)
1¼ Cup Flour, sifted*
¼ tsp. Baking Powder
¼ tsp. Salt
Cream together butter and sugar. Add vanilla and egg, beat until well blended. Stir in sesame seeds.
In a separate bowl sift* together flour, baking powder and salt; stir into the cream mixture. Drop by teaspoonfuls 2 inches apart onto greased cookie sheet.
Bake at 375° for about 5 to 6 minutes. The cookies should be lightly browned around the edges and crispy. Cool immediately on wire racks.
The sesame wafers can be drizzled or dipped in melted dark chocolate for an added richness.
*Sifting the flour is not a required step. I usually do not sift my flour unless it is old most flour today produces good results without sifting. I included this step because it will yield a finer texture if you sift your flour.
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