Reviewed: Nov. 10, 2011

My kids and I loved these. We usually buy benne wafers when in Charleston, SC. So glad I found a recipe to make them at home. The only thing I did different was to use a 1/4 tsp to scoop out dough onto cookie sheets.

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Reviewer:

sweettart65

Reviewed: Sep. 6, 2011

These are good, but don't have quite the taste of the ones made in Charleston. These have a more candy-like consistency - they get stuck in your teeth and don't have much crunch, even after ample baking. I added a little more flour to the last half of the batter, and it was perfect. I will definitely make these again, but with 1 cup flour instead of 3/4. Thank you, Holly!

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Reviewer:

Elizabeth Stevens

Reviewed: Jul. 10, 2011

a really great recipe and so easy to make. thanks

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Reviewer:

ltawney

Reviewed: Mar. 9, 2011

I'm a northern lady so have had no prior experience with benne commercially or homemade. Holy SMOKES these are good. If you like the taste of sesame, these will be a hit for you. I used parchment on jelly roll pans for max space. While one pan was cooking for 5 min, the other cooled for 3 min, I took them off and reloaded the last 2 min. and changed pans out. I can see why others said they do take time. This worked for me. The only change I would make might be a bit less butter, mine were fairly greasy. Thanks Holly for introducing me to a wonderful southern food.

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Reviewer:

SIMPLELIFE

Cooking Level: Intermediate

Reviewed: Dec. 22, 2010

I just made these cookies this a.m. and they are delicious! Went by the recipe to the letter.....I put my dough mix into a squeeze bottle and made most of the cookies the same size, not over a teaspoon for each.....Couldn't find the sesame seeds at first and they were not in the spice section of the grocery store.......They were in the Chinese section............YUM !!!

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Reviewer:

Peggy

Cooking Level: Intermediate

Living In: Sardis, Georgia, USA

Reviewed: Dec. 18, 2010

made with toasted white and black sesame seeds, came out yummy and pretty

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Reviewer:

dana

Cooking Level: Expert

Home Town: Kokomo, Indiana, USA

Reviewed: May 6, 2010

We made these for our class since we were doing a report on South Carolina-they turned out great! Let them cool on the paper before you try to peel off the wafer. We ate lots of non-presentable cookies-they were delicious!

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Reviewer:

Irtytocook

Reviewed: Dec. 8, 2009

I messed with this recipe a bit. I used 1/2 c. sesame seeds (toasted in a skillet), 2 eggs, and 1 1/2 cups flour. No salt. They turned out so great! Very butterscotchy, and not as lacy as this recipe seems to yield. Must be the extra egg and flour that does it. Baked at 350 for 8 minutes. They were crunchy on the outside, chewy on the inside, and totally divine.

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Reviewer:

DESNA

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Living In: Athens, Georgia, USA

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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Reviewer:

SarahGrace

Home Town: New Orleans, Louisiana, USA

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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