Prep 20 mins
Cook 10 mins
I think this recipe was attached to a box of Benne Wafers that my parents brought me back from Charleston, SC back in 1991. I have never made them myself, but I remember the wafer to be very tasty.
- 3⁄4 cup butter
- 1 1⁄2 cups brown sugar
- 2 eggs
- 1⁄4 teaspoon baking powder
- 1 1⁄4 cups flour
- 1⁄2 cup sesame seeds (toasted)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Cream butter and sugar together.
- Then mix with other ingredients.
- Drop teaspoon sized balls on a parchment paper lined cookie sheet about 2” apart.
- Bake in a 325° oven for 7-10 minutes.
- Makes 6-dozen.
DH LOVES these! I think they're a bit too sweet. I made the mistake of using butter that was too soft so they spread too much but mine look a lot like the photo above. I love the flavor of sesame....very nice with tea. :) Made for Veggie Swap 7/11.
I used brown sesame seeds and did not toast them first. My thinking
was that they are going to be baked anyway and will brown. Maybe toasting them first
intensifies the flavor...? Anyway, they were super easy and quick to make. My batch cooked in about 8 1/2 minutes. Let the cookies sit on the baking sheet for at least 10 minutes before removing. The cookies are very delicate and could fall apart if they are removed too soon. Reviewed for Veg Tag/July.