Benne Cookies Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 27, 2010
This is a really nice cookie. I let them bake for about 12 min. Letting the edges get toasted was really good according to my 5yr.old niece. I didn't pack the brown sugar, and probably added about 2tbs of extra flour and held back a bit (2tbs) on the butter so they spread out what I thought was normal. Enjoy. I know we will be making this cookie again.
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Reviewed: Dec. 21, 2009
Total failure and I followed the recipe exactly. 30 minutes was WAY too long, couldn't get the cookies off the wax paper, even when I used a cooking spray.
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Photo by Christine M
Reviewed: Mar. 19, 2008
These weren't bad - I actually wasn't so sure about it so I cut the servings down to 12 to make a mini-batch, which yielded about 28 cookies. They were tasty - something like a light butter cookie, and texture was a perfect blend of slightly crisp, slightly chewy - mine were not overly sweet. Baking time was more like 15 to 20 minutes. Taste good, but a real pain to scrape off the paper-lined sheets, so I might make these again, but not on a regular basis. N*R
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Photo by Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA
Living In: Holden, Massachusetts, USA
Photo by pomplemousse
Reviewed: Mar. 15, 2008
I'm sorry, not so impressed with this recipe. I thought they were too sweet, but before I tasted all that sweetness I tasted . . . nothing. Bf didn't like the taste at all. I toasted the sesame seeds, although I didn't use enough--didn't have quite the amount called for then I spilled a lot of them. But I'm still skeptical. 25-30 minutes--way too long. I cut it down to 20, and they still came out hard, although with the airbake pans they were okay. I'll take it to work for others to try, but I don't think I'll try this again.
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Photo by pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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Photo by Alyson W.
Reviewed: Mar. 15, 2008
These are very delicious! Don't forget to toast the sesame seeds before adding to the batter, it makes a big difference in taste. These spread a lot while baking; use only a scant teaspoonful, and only put about 12 cookies on a sheet. I alternated between parchment paper and a Silpat on my baking sheets. I found that 25-30 minutes is WAY TOO LONG to bake these. The cookies became far too dark and crisp. I baked them for about 12 minutes. Also, you will want to definitely leave the cookies on the cookie sheet for a few minutes before attempting to remove them. I will be making these again, they were a big hit! N*R Find out more about the No Star Review challenge on the Recipe Exchange!
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Photo by Alyson W.

Cooking Level: Expert

Home Town: Saint Charles, Illinois, USA
Living In: Denver, Colorado, USA

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