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1
For the crackers: Toast the sesame seeds in a large skillet over medium-low heat, stirring constantly until golden.
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2
This should take about 7 to 10 minutes.
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3
Transfer seeds to a bowl and let them cool completely.
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4
Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes.
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5
Add the egg, vanilla, salt and baking powder and beat until combined, scraping down the sides of the bowl as needed.
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6
Reduce the mixer speed to low.
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7
Add the flour and 1/4 cup of the toasted sesame seeds and beat until just combined.
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8
Cover with plastic wrap and refrigerate until firm, about 30 minutes to an hour.
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9
Position racks in the upper and lower thirds of the oven and preheat to 350 F. Line 2 baking sheets with parchment paper or aluminum foil and butter the parchment or foil.
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10
Form teaspoon-sized scoops of dough into small balls, then roll them in the remaining 1/2 cup toasted sesame seeds, pressing to coat.
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11
Arrange the balls about 2 inches apart on the prepared baking sheets.
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12
Gently flatten each ball with the palm of your hand.
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13
Bake, switching the position of the pans halfway through, until dark golden around the edges, 15 to 20 minutes.
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14
Remove pans from the oven and let crackers cool 1 minute on the baking sheets.
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15
Then carefully remove the crackers with a thin metal spatula and transfer to racks to cool completely.
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16
For the cheese spread: Combine the mascarpone cheese, cheddar cheese, Parmesan cheese, dried cranberries and salt in a medium mixing bowl.
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17
Mix well.
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18
Refrigerate until ready to use.
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19
Spread a thick layer of cheese on each cracker or serve alongside crackers as a spread.
