SESAME THINS

1 ¼ cup flour

½ cup cornmeal

2 Tbsp. Sugar

½ tsp. Baking soda

½ tsp salt

½ cup margarine,

   softened

½ cup water

2 Tbsp. Vinegar

2 Tbsp. Sesame seeds

ABOUT 1 HOUR BEFORE SERVING OR UP TO 1 WEEK AHEAD.

1.     Into large bowl, measure flour, cornmeal, sugar, baking soda, and salt.  With pastry blender, cut ¼ cup butter into flour mixture just until mixture resembles coarse crumbs.  Stir in water and vinegar.  With hands, knead flour mixture until well blended.

2.     Preheat oven to 375.  Divide dough into 30 small balls.  On lightly floured surface, with floured rolling pin, roll 5 balls, each into 4 ½ inch circles.  (edges may be ragged).  With pancake turner, place circles 1 inch apart on ungreased cookie sheet.

3.     In small saucepan over low heat, melt remaining ¼ cup butter or margarine.  With pasty brush, lightly brush each dough circle with some butter; sprinkle with some sesame seeds.  With pancake turner, firmly press sesame seeds into dough.  Bake 8 to 10 minutes until lightly browned.    With pancake turner, remove to wire rack to cool.  Repeat with remaining dough.    Cool Sesame Thins completely on wire rack.  Store in tightly covered container.  Makes 30.