BENNE COOKIES
I got this recipe from my Aunt Sue, a great cookie baker. Be sure not to make them too big or too close together or you'll end up with one big cookie.
Provided by BECKE
Categories Desserts Cookies Drop Cookie Recipes
Yield 42
Number Of Ingredients 7
Steps:
- Cream together the butter and the brown sugar. Beat in the eggs. Sift together the baking powder and the flour and mix in. Stir in the sesame seeds and vanilla.
- Drop by teaspoon on a cookie sheet lined with wax paper. Bake at 325 degrees F (165 degrees C) for about 25 - 30 minutes.
Nutrition Facts : Calories 86 calories, Carbohydrate 11 g, Cholesterol 17.6 mg, Fat 4.4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.3 g, Sodium 32.1 mg, Sugar 7.7 g
BENNE' COOKIES
I found this receipt written on an old sheet of stationary with a letterhead containing an address on Meeting Street in Charleston, SC. It was written with a fountain pen in a very lovely script and signed with the initials RMC. This is a classic, traditional receipt from Charleston. Benne' seeds are the same thing as sesame seeds. Charlestonians call recipes receipts. I have copied this recipe as it was written. I wish you could see this lovely, handwritten receipt.
Provided by Miss Fannie
Categories High In...
Time 23m
Yield 40 Cookies
Number Of Ingredients 5
Steps:
- Wash sesame seeds in a fine sieve, then parch in the oven, stirring occasionally, until seeds are thoroughly dry. This takes between 7 and 10 minutes.
- Cream butter and sugar. Beat in egg, then add flour (which has been sifted twice) and put the parched seeds in last, mixing well in the batter.(This mixture should be thin enough to drop easily from a spoon. If not, add a tiny amount of water, mixing in well.)
- Grease pans thoroughly then drop a teaspoonful of batter for each cookie as this will spread in the baking, leave about three inches between each spoonful. Cook in moderate oven from five to eight minutes-until cookies are a light brown. (Watch carefully while cooking, to prevent too rapid browning. This amount of batter should make about forty cookies.
Nutrition Facts : Calories 46.6, Fat 2.2, SaturatedFat 0.5, Cholesterol 5.4, Sodium 6.2, Carbohydrate 6.4, Fiber 0.4, Sugar 5.3, Protein 0.8
BENNE WAFERS
Since I live in the South people refer to these cookies as Benne Wafers, they are actually Sesame Seed Cookies. Toasting benne (sesame) seeds develops their flavor and also gives these cookies a slightly crunchy texture.
Provided by Holly
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place the benne (sesame) seeds on an ungreased baking sheet and toast for 10 to 12 minutes, until light brown. Watch closes so that they don 't burn.
- In a large bowl mix the brown sugar, melted butter or margarine, egg, vanilla extract, flour, salt, baking powder and toasted sesame seeds together until combined.
- Drop dough by 1/2 teaspoonfuls 1 1/2 inches apart onto a lightly greased baking sheet.
- Bake at 375 degrees F (190 degrees C) for 4 to 6 minutes, until light brown. Let cookies cool for about 2 minutes before removing from baking sheets to a wire rack to cool completely. Store cooled cookies in an airtight container.
Nutrition Facts : Calories 106.7 calories, Carbohydrate 12.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 2.8 g, Sodium 51.8 mg, Sugar 8.9 g
BENNE COOKIES
Emily Meggett, who published her first cookbook, "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island," at 89, learned how to make these crisp wafer cookies from her grandmother who learned from generations before. Benne seeds, sesame seeds that enslaved Africans brought with them to the southeastern shores of America, have long been a staple in Gullah Geechee cooking. They are an important component in rice dishes and savory crackers and are the stars of these buttery wafers. Regular sesame seeds will work fine, especially if you toast them in butter, but Mrs. Meggett suggests you try to buy benne seeds, an heirloom seed that is available online. They have a nutty, almost burned honey flavor and bring out the umami in the cookies.
Provided by Kim Severson
Categories snack, cookies and bars, dessert
Time 1h
Yield About 40 cookies
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Lightly grease 2 large cookie sheets with butter.
- Melt 1 tablespoon butter in a cast-iron skillet over medium heat and add the benne seeds, stirring them until coated. Toast the seeds, stirring frequently, until fragrant and darkened a shade, 2 to 3 minutes. Take care not to burn the seeds and turn down the heat if needed. Scrape onto a plate and let cool completely.
- Whisk the flour, baking soda and salt together in a medium bowl.
- In a large bowl, cream together the remaining 8 tablespoons/115 grams butter and both sugars until well combined and fluffy. Add the egg and beat well. Add the cooled toasted benne seeds and the vanilla, then stir in the flour mixture.
- Drop rounded teaspoonfuls of the cookie dough at least 2 1/2 inches apart on 1 prepared cookie sheet. Bake for 8 to 10 minutes, until golden brown around the edges. Remove the wafers from the cookie sheet immediately and place on waxed or parchment paper to cool. Repeat with the remaining dough on the second cookie sheet, reusing the first sheet when it's cool, if needed.
BENNE CRESCENT COOKIES
Steps:
- Preheat oven to 300 degrees F.
- Spread seeds on a baking sheet. Toast at 300 degrees for 15 minutes until toasted evenly or golden brown.
- Beat the butter, sugar, and brown sugar in mixing bowl until creamy. Blend in the vanilla, maple syrup and salt. Stir in the flour and benne seeds and mix well. Roll into cylinder, wrap in plastic film and chill for 1 hour or more.
- Preheat oven to 325 degrees F.
- Slice into 1/8-inch thick rounds (approximately tablespoon size), roll and shape into crescents and bake cookies on nonstick or parchment-lined baking sheet until light brown, approximately 12 minutes. Cool slightly and roll warm cookies in confectioners' sugar.
- *Cook's Note: Buy hulled raw seeds in bulk from a natural foods store.
THE BEST BENNE WAFERS
"Benne" means sesame seeds, and these are deliciously crispy little cookies. I made these recently for a friend-of-the-family who celebrates Kwanzaa, and he loved them. They originate in Africa, but have become a tradition in the deep south of the United States. They are also the only Kwanzaa cookie type I could find; as an added bonus (although the ingredients sound REALLY weird), they're delicious!
Provided by hannahactually
Categories Drop Cookies
Time 17m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- If your sesame seeds are not toasted, place them on an ungreased baking sheet and toast for 10-12 minutes or until they turn light brown.
- They may burn easily, so watch closely to prevent this from happening.
- Mix the brown sugar, melted butter, egg, vanilla extract, flour, salt, baking powder, and toasted sesame seeds together until well combined in a large mixing bowl.
- Drop cookie dough by half-teaspoonfuls onto greased baking sheet. Make sure that at least 2 inches separate them; they spread A LOT.
- Bake at 375 degrees F for about 5-6 minutes or until edges become light brown. They will appear a little puffy when you take them out.
- Let them sit for 2-3 minutes.
- They should be pretty flat.
- Remove them to a wire rack and allow to cool (be careful--they're pretty crispy and crunchy!).
- Store cooled cookies in an air-tight container.
Nutrition Facts : Calories 106.6, Fat 6, SaturatedFat 2.8, Cholesterol 15.3, Sodium 57.5, Carbohydrate 12.6, Fiber 0.6, Sugar 8.9, Protein 1.3
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