Source: dLife

Crispy thin cookies of sesame seeds and pecans drizzled with chocolate.

Servings

1 cup Butter, unsalted
0.67 cup sugar
1 tsp vanilla extract
1.75 cup white whole wheat flour
0.5 cup sesame seeds
0.5 cup chopped pecans (or almonds)
2 oz semi sweet chocolate chips
0.5 tsp Shortening, vegetable

1 Preheat oven to 375°F.
2 In large mixing bowl, beat butter with electric mixer 30 seconds on medium to high speed.
3 Add sugar and vanilla, beat until combined.
4 Add 1 cup flour, in 1/4 cup increments, blending with mixer. By hand, add remaining flour, the sesame seed, and ground pecans or almonds. Blend well
5 Divide dough in half. If dough is sticky, wrap each half in plastic wrap or waxed paper and chill for 1 hour in freezer.
6 Roll dough on a lightly floured surface until it is 1/8 inch thick.
7 Cut dough into desired shapes using 2" cookie cutters. Place cut cookies on ungreased cookie sheet about 1" apart.
8 Bake to 8 minutes or until lightly browned around edges. Transfer cookies to wire cooling rack.
9 In heavy saucepan, combine semisweet chocolate and shortening. Melt over low heat until all chocolate is melted, occasionally stirring.
10 Drizzle chocolate over cookies. Allow cookies to stand until chocolate is set.