The reviewer gave this recipe 2 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 23, 2009
I think I expected these to taste like the ones I have had in Lebanon....they soooo didn't. I will keep looking for a good sesame cookie!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 19, 2009
These are delicious, and just like I remember them from my great-aunt's home in Columbia, SC, when I was a child. They are VERY fragile, however, so probably not a good cookie to send out as a gift. They ARE supposed to be lacy and they are NOT supposed to rise (to answer the queries of previous reviewers). Next time I think I may cut back on the butter by 1 tbsp and add 1 tbsp more flour as I think the ones I remember as a kid were a little less fragile--but just a little :) Also, this recipe makes WAY MORE than 36 cookies at the suggested 1/2 tsp size. I quit counting at some point but I probably got 80 or more just like another reviewer.
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Cooking Level: Expert

Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
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Reviewed: Mar. 1, 2009
The taste is everything I remember from Charleston. I love that nuttiness. I used the recommended parchment successfully. No problem with sticking. I may have done something wrong because nobody else mentioned their's turning out lacy. My baking powder is not out of date but they just didn't rise--not that the laciness isn't exquisite. I may cut back on butter or add flour to tweak.
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Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 14, 2008
Not quite as crunchy or as sweet as the store-bought benne wafers in a tin, but still very good. Be careful when toasting the sesame seeds and watch them closely. They go from toasted to burnt in a matter of seconds. Also, I would definitely recommend parchment paper or foil on the cookie sheet. These are too soft to remove from the cookie sheet when you take them out of the oven. They must cool and harden before it's safe to remove them. I used foil on the cookie sheets and then slid the entire piece of foil from the cookie sheet to the countertop so the wafers could cool. I could then easily reuse the cookie sheet and put another batch in the oven. This recipe made 64 wafers. Do not use more than 1/2 teaspoon of batter for each cookie because they do spread signficantly.
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Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 26, 2008
Uhhhhhh . . .so good. . .
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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 21, 2008
Good, but more like sugar cookies than wafers. I'm going to try to tweak this recipe a bit.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 17, 2008
These came out very well. I use restaurant quality sheet pans from restaurant supply stores that are open to the public where anyone can get restaurant quality equipment for less than lesser quality, more expensive kitchen supplies. Line with a sheet of parchment paper or use a Silpat. Mounded half-teaspoon portions of dough yield cookies about 4 inches wide and come out perfectly at 6 minutes. Watch them to determine time for your oven. Everyone's ovens are different. They were a hit at a gathering of 90 unrelated people. So the fact that this makes a lot of cookies is helpful for large gatherings. I'm rating this a three because the recipe needs some tweaking regarding lining the pan and because these cookies are very sweet, far too sweet for my own taste so I won't be making them again. But those with a serious sweet for sweet's sake tooth will love them. I'll start looking at Asian sesame cookie recipes.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 16, 2008
very yummy. Even my kids liked this one. They were rich, but not too sweet. I will definitely make these again.
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Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 30, 2007
These are great, flat little cookies. They do spread out quite a bit. Use a Silpat or one of those flexible silicon baking sheet liners to avoid stickiness instead of grease and parchment paper. They do take a while to bake due to the small amount of dough required per cookie, and the short amount of time needed to bake each sheet. 5 minutes per baking sheet was more than enough for me, and I was continuously spooning out dough while one sheet was baking. Even still I was never fast enough to finish before the sheet that was in the oven was done baking. But they are yummy and the dough is easy to prepare!
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Cooking Level: Expert

Living In: Windsor, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 14, 2007
<3
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 23, 2006
I just now made these cookies....absolutely delicious! Thin, yet with Outstanding flavor, buttery, and just enough crispness and crunch! Thanks for the tip of the parchament paper, guys, it worked like a breeze! No sticking to the pan whatsoever. For flavor- I do not like bland cookies so just to be safe I added the teaspoon of vanilla plus half a teaspoon of almond extract. Went beautifully with the nutty sesame flavor....mmmmmm....mouthwatering.......can't stop eating them :) Thank you so much, Holly! You're recipe is DEFINATELY worth saving. If you like sesame flavor or want to try it in a new way- this recipe is for you! caution: be sure your drops are no bigger than 1 teaspoon, or if you do put them at least 2 and 1/2 inches apart. They like to spread out and get cuddly....:) Take em out when dark around the edges but not burnt...they will be soft and breakable but hardens quick enough...messed up a few cookies when I removed the parchament from pan right out of the oven.....be 'steady' and you'll be fine! Sorry I went on so long, hope ya try these and have success!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 7, 2006
Mmmmmmm - I just made these and they are delicious. Reading the reviews, I followed the upside-down foil tip and that worked perfectly, plus made clean up a cinch. I purchased the sesame for less at a bulk food store.
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 13, 2005
My dad had mentioned something about wanting Benne Wafers not too long ago, so while he was in TN, I found this recipe and made them, then sent him some. Dad was suprised how great they were - better than the ones you would get in Charleston, SC! He shared them with my aunt and uncle, and now my aunt wants the recipe! I would probably stick with the 6 minutes for baking if you are at a higher elevation.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 24, 2005
This is the best benne wafer recipe I've tried. Crisp and delicious. I bake mine on aluminum foil lined cookie sheets, but it is important to make sure that you put the shiny side down so that you are placing the cookie dough on the dull side. The shiny side will reflect tooo much heat and burn the cookies. Once they're baked and cooled, you can just peel them off the foil. Thanks, Holly.
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Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 24, 2005
nice nutty texture to it, be careful not to put too big spoonfuls on the pan or they will all run together.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 25, 2005
good cookies to have with afternoon tea. sophisticated flavour...not a huge hit with the kids.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 10, 2005
This was an awesome recipe....my baking powder was a bit outdated..so it didn`t rise, but it was still wonderful!! crunchy on the outside and moist on the inside...Girls at work loooved it!! Thanks for the recipe
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Cooking Level: Intermediate

Home Town: Urbainville, Prince Edward Island, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 2, 2005
These ARE excellent. Try to stick to the 1/2 tsp measurement, it helps. Parchment paper works very well, but you can also use Reynolds "Release" foil with the same results. After the first batch, cool down the pan and wipe the foil with a paper towel, then use again.
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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 25, 2004
These were excellent! They weren't any trouble to make, didn't even have to break out the mixer. The parchment paper was a great tip by a reviewer. I used level teaspoons of the batter and baked for 5 minutes. This gave me 85 cookies. Holly, thanks for a delicious recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 12, 2004
Addictive!
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M.
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Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA
Living In: Cumming, Georgia, USA

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