Recipe by Holly
"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."
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1 1/2 cups
packed brown sugar
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.
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!
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!
If you love sesame MAKE THIS RECIPE! Wonderful grown-up-tasting cookie. My only suggestion, use parchment paper on your cookie sheets. I used waxed paper and still had to freeze them for fifteen minutes to get them off the pans. Keep them small or they'll break apart. Also, the sesame oil smokes when it's cooking. My kitchen filled with smoke, but the cookies were fine. They look good at four minutes, but go the six as I found they are easier to remove from the paper. Worth the effort!
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.
made with toasted white and black sesame seeds, came out yummy and pretty
very yummy. Even my kids liked this one. They were rich, but not too sweet. I will definitely make these again.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 54
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