Benne seed cookies

Yield: 60 servings

Measure Ingredient
12 tablespoons Butter
1 cup Sugar, brown
1 Eggs
1 cup Flour
½ teaspoon Baking powder
1 teaspoon Vanilla extract
¾ cup Sesame seeds

Preheat oven to 325. Cream butter until soft, then gradually beat in sugar and egg until mixture is fluffy. Combine flour and baking powder; stir into butter mixture. Add vanilla and sesame seeds and mix well. Drop dough by teaspoonfuls onto greased cookie sheets, about 1-½" apart. Bake 12-15 minutes, until cookies are light brown.

Let cookies rest a minute, then remove immediately from baking sheet.

If cookies harden before removal, return to oven for a minute to soften.

"These cookies can be frozen, or will keep well in tightly-covered container."

Recipe by Marian Burros, NY Times food columnist and author of severan cookbooks. Source: _Gifts from the Christmas Kitchen_, sent by BEE to Sylvia Steiger (THE.STEIGERS on GEnie, 71511,2253 on CI$) for the November 1992 cookbook swap

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