Benne (sesame seed) cookies
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Benne (sesame) seeds |
| 1½ | cup | Brown sugar, packed |
| 1 | cup | All-purpose flour |
| ¼ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| ¾ | cup | Butter or margarine, melted |
| 1 | Egg | |
| 1 | teaspoon | Vanilla |
Directions
Known as sesame seeds in most of the country, "benne" is the name southerners learned to call these seeds, which were brought from Africa by slaves. Toasting benne seeds develop their flavor and also gives these cookies a slightly crunchy texture.
Heat oven to 375ø. Toast benne seeds on ungreased baking sheet until light brown, 10 to 12 minutes. Watch closely so they don't burn.
In a large bowl, mix all ingredients. Drop dough by ½ teaspoonfuls 1½ inches apart onto greased baking sheet. Bake at 375ø until light brown, about 4-6 minutes. Cool about 2 minutes before removing from baking sheets to wire rack to cool completely. Store in tightly covered cookie tin when thoroughly cooled.
Yield: about 6 dozen. Pat Thomas, retired food editor, Yakima WA Randy Shearer