1 cup sesame seeds
3 tablespoons packed lite brown sugar
3 tablespoons honey

Generously coat 2 large sheets of wax paper with cooking spray. Toast seeds, stirring often until fragrant and golden, 5-7 minutes.

Combine sugar and honey. Cook over low heat, stirring often until sugar melts and mixture is thick, about 5 minutes.

Add seeds and stir well with wooden spoon. Place 1 wax sheet on work surface, greased side up. Scrape mixture onto paper. Top with 2nd wax sheet, greased side down. Roll to square ¼" thick. Remove top sheet. Cut into 1-inch squares. Let cool completely. Store airtight at room temperature.

Makes 24 1-inch squares.

Barb says, “I use two lightly buttered cookie sheets instead of the wax paper, rolling the mix between them.”

1 cup butter
2 cups flour
½ cup powdered sugar
1 teaspoon vanilla
chocolate chips and/or chopped walnuts

Roll dough into little balls and place on ungreased sheet. Bake at 300 degrees about 30 min. Cool and roll in granulated or powdered sugar. Makes 3-4 dozen.