Benne Crescent Cookies Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the benne (sesame) seeds on an ungreased baking sheet and toast for 10 to 12 minutes, until light brown. Watch closes so that they don 't burn.
• In a large bowl mix the brown sugar, melted butter or margarine, egg, vanilla extract, flour, salt, baking powder and toasted sesame seeds together until combined.
• Drop dough by 1/2 teaspoonfuls 1 1/2 inches apart onto a lightly greased baking sheet.
• Bake at 375 degrees F (190 degrees C) for 4 to 6 minutes, until light brown. Let cookies cool for about 2 minutes before removing from baking sheets to a wire rack to cool completely. Store cooled cookies in an airtight container.

Steps:

• Cream together the butter and the brown sugar. Beat in the eggs. Sift together the baking powder and the flour and mix in. Stir in the sesame seeds and vanilla.
• Drop by teaspoon on a cookie sheet lined with wax paper. Bake at 325 degrees F (165 degrees C) for about 25 - 30 minutes.

Steps:

• Cream the butter and add the sugar and vanilla and beat to fluffy. Add the flour and nuts and mix in. Chill the dough for at least one hour. The more it's chilled the less it spreads during baking.
• Preheat oven to 350 degrees F.
• Shape the dough into tiny crescents using 1 teaspoon of dough for each cookie. Place them on an ungreased sheet pan in rows, leaving 1 inch in between for spreading and bake until golden brown, about 12 to 15 minutes.
• Let cool 5 minutes. Dredge them in confectioners' sugar.

Steps:

• Heat the oven to 350 degrees. Lightly grease 2 large cookie sheets with butter.
• Melt 1 tablespoon butter in a cast-iron skillet over medium heat and add the benne seeds, stirring them until coated. Toast the seeds, stirring frequently, until fragrant and darkened a shade, 2 to 3 minutes. Take care not to burn the seeds and turn down the heat if needed. Scrape onto a plate and let cool completely.
• Whisk the flour, baking soda and salt together in a medium bowl.
• In a large bowl, cream together the remaining 8 tablespoons/115 grams butter and both sugars until well combined and fluffy. Add the egg and beat well. Add the cooled toasted benne seeds and the vanilla, then stir in the flour mixture.
• Drop rounded teaspoonfuls of the cookie dough at least 2 1/2 inches apart on 1 prepared cookie sheet. Bake for 8 to 10 minutes, until golden brown around the edges. Remove the wafers from the cookie sheet immediately and place on waxed or parchment paper to cool. Repeat with the remaining dough on the second cookie sheet, reusing the first sheet when it's cool, if needed.

Steps:

• Make the French toast topping: Toast 2 slices of bread, then cut into cubes. Add the cubes to a food processor and process until crumbs form. Mix the breadcrumbs, cinnamon, confectioners' sugar and vanilla in a bowl and set aside.
• Make the mochi: Combine the glutinous rice flour, milk and maple syrup in a microwave-safe bowl. Cover with plastic wrap. Microwave for 2 minutes, stirring halfway. Remove from the microwave, stir once more, and let cool. Divide into 16 balls, using oil so the mochi doesn't stick to your hands. Set aside.
• Make the cookie dough: Cut the bread into cubes. Add the cubes to a food processor and process until crumbs form. Combine the breadcrumbs, all-purpose flour, cinnamon, baking soda and salt in a bowl and mix. In another bowl, whisk together the brown sugar, granulated sugar, butter, egg and vanilla. Add the dry ingredients to the wet ingredients and mix until a dough forms.
• Assemble the cookies: Preheat the oven to 350˚ F. Divide the cookie dough into 16 balls. Flatten a cookie dough ball into a circle with your palm, then place a mochi ball in the middle of the dough. Pinch the edges of the dough upward around the mochi to enclose the mochi, then roll the cookie gently in your palms to smooth any lumps or cracks. Roll the cookie in the bowl of French toast topping, pressing gently so the topping sticks. Place the cookies on a baking sheet lined with parchment paper. Bake for 10 to 15 minutes, or until golden brown. Cool and enjoy.

Steps:

• Preheat oven to 300 degrees F.
• Spread seeds on a baking sheet. Toast at 300 degrees for 15 minutes until toasted evenly or golden brown.
• Beat the butter, sugar, and brown sugar in mixing bowl until creamy. Blend in the vanilla, maple syrup and salt. Stir in the flour and benne seeds and mix well. Roll into cylinder, wrap in plastic film and chill for 1 hour or more.
• Preheat oven to 325 degrees F.
• Slice into 1/8-inch thick rounds (approximately tablespoon size), roll and shape into crescents and bake cookies on nonstick or parchment-lined baking sheet until light brown, approximately 12 minutes. Cool slightly and roll warm cookies in confectioners' sugar.
• *Cook's Note: Buy hulled raw seeds in bulk from a natural foods store.

Steps:

• Preheat oven to 375 degrees F. In a heavy saucepan, bring butter, sugar, honey, and cream to a rolling boil. Stir in almonds and oats and cook over medium heat for 3 to 4 minutes, or until batter thickens slightly and smells of toasted almonds. Take mixture off heat and let cool. Place 12 (2 1/2-inch) ring molds on a sheet pan lined with parchment or aluminum foil. Spray each ring liberally with non-stick spray. Spoon cooled batter into each ring mold (approximately 2 tablespoons). Bake for approximately 12 to 15 minutes or golden brown around the edges. Melt chocolate chips while allowing cookies to cool, and finish by dipping cookies in melted chocolate.

Steps:

• In a large bowl, cream butter, sugar and vanilla until light and fluffy. Gradually add flour. Stir in pecans., Shape rounded teaspoonfuls of dough into 2-1/2-in. logs and shape into crescents. Place 1 in. apart on ungreased baking sheets. , Bake at 325° for 20-22 minutes or until set and bottoms are lightly browned. Let stand for 2-3 minutes before removing to wire racks to cool. Dust with confectioners' sugar before serving.

Steps:

• Cream butter and add sugar, vanilla and water.
• Sift flour and salttogether and stir into mixture. Add pecans and stir well.
• Using portions about the size of a small walnut; roll into cresent shape.
• Bake in slow oven, that means 325 degrees, about 20 minutes.
• While cookies are still warm; roll in powdered sugar.