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Ingredients
0 servings
BENNE COOKIES
MAKES ABOUT 40 COOKIES
1 Tbspmargarine
or butter, or more as needed, butter can be used to toast the benne seeds, but it burns more easily than margarine
1 cupbenne seeds
or sesame seeds
1 cupall-purpose flour
sifted
½ tspbaking soda
½ tspsalt
½ cupunsalted butter
at room temperature
½ cupgranulated sugar
¼ cuplight brown sugar
packed
1egg
large, beaten
1 tspvanilla extract
Instructions
Step 1
Heat the oven to 350 degrees. Lightly grease 2 large cookie sheets with butter.
Step 2
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.
Step 3
Whisk the flour, baking soda and salt together in a medium bowl.
Step 4
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.
Step 5
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.
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