Sesame Spice Chips - flour

Method

• Adjust rack to lower third of oven and preheat oven to 350 degrees F. Line two large cool baking sheets with parchment paper.
• Dough: Sift the flour, baking soda, spices, and salt on a sheet of waxed paper; set aside.
• In the large bowl of an electric mixer, cream the butter at medium-low speed until smooth, about 1 minute.
• Beat in the sugar at medium speed until creamy.
• Add the egg and beat just until fluffy, then gradually add the molasses until incorporated, scraping down the sides of the bowl.
• Lower speed, gradually blend in the dry ingredients, and mix just until thoroughly combined.
• Using a 16-inch pastry bag fitted with a 1/2-inch plain decorating tip (such as Ateco #6), pipe half teaspoons of dough 1 inch apart on cool baking sheets.
• Decoration: Using a damp pastry brush, flatten the cookies slightly to remove the tip left from piping.
• Generously sprinkle the sesame seeds over cookies.
• With another baking sheet, press down evenly on cookies to flatten them all at once.
• Bake, one sheet at a time, for 8 minutes, or until cookies are flat, feel slightly firm to the touch, and are cinnamon brown.
• Place baking sheet on a wire rack to cool.
• Lift cookies from parchment when cool.
• Stack in an airtight metal container at room temperature and store up to 1 week.