Ingredients
1 cup confectioners' sugar
3 tablespoons unsalted butter
3 tablespoons honey
2 tablespoons orange juice
1/2 cup white sesame seeds
1/4 cup black sesame seeds
1/4 cup all-purpose flour
Zest of 1/2 orange, about 1 tablespoon
1 pinch of salt
Preparation
Preheat the oven to 350 degrees. Line baking sheets with Silpats or parchment paper, and set aside.
In a small saucepan, combine confectioners’ sugar, butter, honey, and orange juice. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute.
Remove pan from heat, and stir in remaining ingredients. Cool to room temperature.
Using a 1/2-ounce ice-cream scoop, drop batter onto prepared baking sheets about 4 inches apart. Bake until cookies are crisp and golden, 10 to 12 minutes. To form ice-cream cones, shape warm cookies around a cone-shaped dowel, and place upright in a tall glass to cool. For flat cookies, transfer from baking sheet to a wire rack to cool.
