BENNE SEED WAFERS
Crisp, chewy, nutty and caramelized benne wafers (aka sesame seed cookies) are perfect for your holiday or Kwanzaa celebrations. For a more traditional type of cookie, leave them plain. If you feel like dressing them up, drizzle them with melted chocolate. Both ways are equally delicious. -April Wright, Whisk It Real Gud
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place sesame seeds on an ungreased baking sheet. Bake until fragrant and lightly browned, 10-15 minutes; cool., Reduce oven temperature to 300°. In a large bowl, beat brown sugar and butter until crumbly. Beat in egg and vanilla extract. In a small bowl, whisk together flour, salt and baking powder. Gradually beat into sugar mixture. Add cooled sesame seeds and stir to combine., Roll level teaspoons into balls. Place 2 in. apart onto parchment-lined baking sheets. Reduce oven temperature to 275°; bake until set but still soft, 18-20 minutes. Cool on pan 5 minutes before removing to a wire rack to cool completely. , For optional chocolate drizzle, in a large microwave-safe bowl, melt chocolate, uncovered, at 50% power until melted, stirring every 30 seconds, 1 to 1-1/2 minutes. Add shortening and stir until melted. Drizzle over cookies; let stand until set.
Nutrition Facts : Calories 32 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 9mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
BENNE WAFERS
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- In the bowl of a stand mixer or in a large bowl with an electric mixer, cream the butter for about 30 second, so that it is even softer. Add the sugar, vanilla, salt, baking soda and egg and beat until just combined. Add the flour and mix until smooth. Stir in the sesame seeds.
- Drop the dough by tablespoonful onto the baking sheets, making sure to leave at least an inch between the wafers for spreading. Spray your hands or a spatula with nonstick spray and press the cookies down to keep them from doming.
- Bake until golden brown and starting to crisp on the edges, 10 to 12 minutes. Allow the wafers to cool for 1 minute on the baking sheets, then transfer them to a wire rack to cool completely.
BENNE COOKIES
Emily Meggett, who published her first cookbook, "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island," at 89, learned how to make these crisp wafer cookies from her grandmother who learned from generations before. Benne seeds, sesame seeds that enslaved Africans brought with them to the southeastern shores of America, have long been a staple in Gullah Geechee cooking. They are an important component in rice dishes and savory crackers and are the stars of these buttery wafers. Regular sesame seeds will work fine, especially if you toast them in butter, but Mrs. Meggett suggests you try to buy benne seeds, an heirloom seed that is available online. They have a nutty, almost burned honey flavor and bring out the umami in the cookies.
Provided by Kim Severson
Categories snack, cookies and bars, dessert
Time 1h
Yield About 40 cookies
Number Of Ingredients 9
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.
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- If using sesame seeds, rather than authentic benne seeds, toast seeds in dry skillet over medium heat, stirring occasionally, for 3-5 minutes or until lightly browned. Set aside.
- In a medium bowl, cream together butter and brown sugar until well mixed, light and fluffy, about 5 minutes. Make it extra fluffy to add volume to the dough so you get the full number of cookies out of it! Add the eggs one at a time, beating well to combine after each egg.
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