BENNE CRESCENT COOKIES
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.
BENNE WAFERS
These simple and delightful cookies are native to the South Carolina Lowcountry and the Gullah islands off the coast. They are so easy to make, and after just one bite of the salty, sweet, and crispy wafers, you'll question where they've been all your life!
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield about 48 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- To toast the sesame seeds, spread them in a rimmed baking sheet in a single layer and bake until golden brown, 8 to 10 minutes. Set aside to cool and leave the oven on.
- Meanwhile, place the brown sugar and butter in a large bowl. Beat with a mixer or a stand mixer fitted with the whisk attachment on medium speed until light and fluffy, scraping the sides of the bowl as needed, 3 to 5 minutes. Add the egg and vanilla and beat until combined. Add the flour, baking powder, and salt and beat on low speed until thoroughly combined. The dough will be wet and sticky. Fold in the toasted sesame seeds with a rubber spatula.
- Using a teaspoon, scoop and drop balls of the dough onto the baking sheets, spacing them 2 inches apart. (They will spread a lot.) You should end up with about 24 balls per sheet. Bake until the edges of the wafers are golden brown, 8 to 10 minutes. Let cool completely.
BENNE COOKIES
I got this recipe from my Aunt Sue, a great cookie baker. Be sure not to make them too big or too close together or you'll end up with one big cookie.
Provided by BECKE
Categories Desserts Cookies Drop Cookie Recipes
Yield 42
Number Of Ingredients 7
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.
Nutrition Facts : Calories 86 calories, Carbohydrate 11 g, Cholesterol 17.6 mg, Fat 4.4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.3 g, Sodium 32.1 mg, Sugar 7.7 g
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 SEED COOKIES
Benne seed cookies are a popular treat in South Carolina's low country. These nutty, crunchy, sweet wafers use sesame seeds, all-purpose flour, eggs and brown sugar. These benne cookies perfectly compliment a bowl of ice cream or cobbler.
Provided by Paula Deen
Categories baking entertaining sweets
Time 20m
Yield 12 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 °F.
- If you're using raw sesame seeds, place the seeds in a single layer on a baking sheet. Place in the oven for about 3 minutes, watching carefully. They should just begin to brown lightly. Set aside to cool completely.
- Lower the oven temperature to 300 °F Line cookie sheets with parchment paper.
- Using an electric mixer, cream the sugar, butter and eggs until very light, about 5 minutes. Sift the flour, baking powder and salt. Add to the butter mixture and stir with the spatula until combined. Add the vanilla. Stir in the cooled sesame seeds. Drop the batter by 1/2 teaspoonfuls onto the prepared cookie sheets, 1 inch apart. It takes just a dab of batter to produce quarter-sized cookies. They will spread into perfect circles during baking.
- Bake until very brown but not burned at the edges, about 14 to 15 minutes. Important: Let the cookies cool completely on the parchment paper, then peel them away from the paper. Store between layers of waxed paper in an airtight container. These cookies freeze well in tins. They will crumble in a plastic freezer bag.
- This recipe is one of our Gifts from the Kitchen. Click here to see other Gifts from the Kitchen.
BENNE' COOKIES
I found this receipt written on an old sheet of stationary with a letterhead containing an address on Meeting Street in Charleston, SC. It was written with a fountain pen in a very lovely script and signed with the initials RMC. This is a classic, traditional receipt from Charleston. Benne' seeds are the same thing as sesame seeds. Charlestonians call recipes receipts. I have copied this recipe as it was written. I wish you could see this lovely, handwritten receipt.
Provided by Miss Fannie
Categories High In...
Time 23m
Yield 40 Cookies
Number Of Ingredients 5
Steps:
- Wash sesame seeds in a fine sieve, then parch in the oven, stirring occasionally, until seeds are thoroughly dry. This takes between 7 and 10 minutes.
- Cream butter and sugar. Beat in egg, then add flour (which has been sifted twice) and put the parched seeds in last, mixing well in the batter.(This mixture should be thin enough to drop easily from a spoon. If not, add a tiny amount of water, mixing in well.)
- Grease pans thoroughly then drop a teaspoonful of batter for each cookie as this will spread in the baking, leave about three inches between each spoonful. Cook in moderate oven from five to eight minutes-until cookies are a light brown. (Watch carefully while cooking, to prevent too rapid browning. This amount of batter should make about forty cookies.
Nutrition Facts : Calories 46.6, Fat 2.2, SaturatedFat 0.5, Cholesterol 5.4, Sodium 6.2, Carbohydrate 6.4, Fiber 0.4, Sugar 5.3, Protein 0.8
BENNE CAKES (SESAME COOKIES)
I have adjusted the flour amount due to the review stating that they flattened out. Benne cakes are a food from West Africa. Benne means sesame seeds. The sesame seeds are eaten for good luck. I am posting this recipe as a effort to broaden my recipes to include different foods from different regions of the world. Hope you will all enjoy these.
Provided by Jellyqueen
Categories Drop Cookies
Time 35m
Yield 2 dozen
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F.
- Lightly spray cookie sheet with oil.
- Mix together the brown sugar and butter, and beat until they are creamy.
- Stir in the egg, vanilla extract, and lemon juice.
- Add flour, baking powder, salt, and sesame seeds.
- Drop by rounded teaspoons onto the cookie sheet 2 inches apart.
- Bake for 15 minutes or until the edges are browned.
- Enjoy!
Nutrition Facts : Calories 1540.2, Fat 81.6, SaturatedFat 23.2, Cholesterol 166.8, Sodium 636.9, Carbohydrate 185.4, Fiber 17.9, Sugar 106.4, Protein 29.5
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.
BENNE WAFERS
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.
Provided by Holly
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 8
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.
Nutrition Facts : Calories 106.7 calories, Carbohydrate 12.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 2.8 g, Sodium 51.8 mg, Sugar 8.9 g
THE BEST BENNE WAFERS
"Benne" means sesame seeds, and these are deliciously crispy little cookies. I made these recently for a friend-of-the-family who celebrates Kwanzaa, and he loved them. They originate in Africa, but have become a tradition in the deep south of the United States. They are also the only Kwanzaa cookie type I could find; as an added bonus (although the ingredients sound REALLY weird), they're delicious!
Provided by hannahactually
Categories Drop Cookies
Time 17m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- If your sesame seeds are not toasted, place them on an ungreased baking sheet and toast for 10-12 minutes or until they turn light brown.
- They may burn easily, so watch closely to prevent this from happening.
- Mix the brown sugar, melted butter, egg, vanilla extract, flour, salt, baking powder, and toasted sesame seeds together until well combined in a large mixing bowl.
- Drop cookie dough by half-teaspoonfuls onto greased baking sheet. Make sure that at least 2 inches separate them; they spread A LOT.
- Bake at 375 degrees F for about 5-6 minutes or until edges become light brown. They will appear a little puffy when you take them out.
- Let them sit for 2-3 minutes.
- They should be pretty flat.
- Remove them to a wire rack and allow to cool (be careful--they're pretty crispy and crunchy!).
- Store cooled cookies in an air-tight container.
Nutrition Facts : Calories 106.6, Fat 6, SaturatedFat 2.8, Cholesterol 15.3, Sodium 57.5, Carbohydrate 12.6, Fiber 0.6, Sugar 8.9, Protein 1.3
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BENNE WAFERS RECIPE - KING ARTHUR BAKING
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4.5/5 (31)Total Time 30 minsServings 36Calories 80 per serving
- Preheat the oven to 350°F. Line two baking sheets with parchment., In a large mixing bowl, cream together the butter, sugar, salt, vanilla, baking soda, and egg., Add the flour and mix until smooth.
- Stir in the sesame seeds., Drop the dough by tablespoonfuls (our tablespoon cookie scoop works well here) onto the baking sheets., Bake the wafers for 8 to 9 minutes, or until they're golden brown., Remove them from the oven, allow them to cool for 1 minute on the pan, then transfer the wafers to a wire rack to cool completely., Store in a closed container for up to a week.
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