SESAME WAFERS
Provided by Food Network Kitchen
Time 1h55m
Yield about 36 cookies
Number Of Ingredients 8
Steps:
- Toast the sesame seeds in a large skillet over medium-low heat, stirring constantly, until golden, 7 to 10 minutes. Transfer to a bowl and let cool completely.
- Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg, vanilla, salt and baking powder and beat until combined, scraping down the bowl as needed. Reduce the mixer speed to low; add the flour and 1/4 cup of the toasted sesame seeds and beat until just combined. Cover with plastic wrap and refrigerate until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper or aluminum foil and butter the parchment or foil. Form teaspoonfuls of dough into small balls, then roll in the remaining 1/2 cup toasted sesame seeds, pressing to coat. Arrange the balls about 2 inches apart on the prepared baking sheets. Bake, switching the position of the pans halfway through, until dark golden around the edges, 15 to 20 minutes. Let cool 1 minute on the baking sheets, then carefully remove the cookies with a thin metal spatula and transfer to racks 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 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.
SESAME SEED COOKIES
In South Carolina and Georgia, these popular cookies are known as "benne wafers," taking their name from the West African word for sesame.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 48 cookies
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Line four baking sheets with parchment paper, and set aside. Sift together flour, salt, and baking soda, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add egg and vanilla, and beat until combined. Add reserved flour mixture, and beat until combined. Add toasted sesame seeds, and beat until incorporated.
- Using a spoon, drop cookie batter, about 1 tablespoon at a time, onto prepared baking sheets, allowing at least 2 inches between cookies for spreading.
- Bake until golden, 6 to 8 minutes. Remove from oven, and cool on a wire rack.
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
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 WAFERS (CHARLESTON'S CLASSIC SESAME SEED COOKIES)
Benne wafers are traditional cookies from Charleston, SC made with benne (sesame) seeds. Bite-sized and crunchy, they make excellent tea cookies and are ideal for wedding or shower favors or Christmas gifts! This easy, old fashioned Southern recipe will give you that unique, traditional South Carolina Lowcountry flavor you're looking for!
Provided by Caroline Lindsey
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
- 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.
- Sift together flour and baking powder. Stir dry ingredients into butter-sugar mixture. Stir in benne or sesame seeds and vanilla extract.
- Drop dough by scant 1/2-teaspoons-full (I did a little less than 1/2 teaspoon to make them more bite-sized, since the dough spreads quite a bit) onto parchment paper about 1 inch apart. If desired, spoon dough into a ziplock bag and trim off the corner, or into a pastry bag, and pipe tiny amounts onto the parchment paper instead of using spoons.
- Bake for 7-9 minutes or until edges are lightly browned. Remove cookies onto a rack to cool.
- Store in an airtight container or separate into baggies as gifts or favors.
Nutrition Facts : Calories 258 kcal, Carbohydrate 33 g, Protein 3 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 50 mg, Sodium 25 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
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.
SESAME COOKIES (BENNE WAFERS)
I think this recipe was attached to a box of Benne Wafers that my parents brought me back from Charleston, SC back in 1991. I have never made them myself, but I remember the wafer to be very tasty.
Provided by AcadiaTwo
Categories Drop Cookies
Time 30m
Yield 72 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugar together.
- Then mix with other ingredients.
- Drop teaspoon sized balls on a parchment paper lined cookie sheet about 2" apart.
- Bake in a 325° oven for 7-10 minutes.
- Makes 6-dozen.
Nutrition Facts : Calories 50.3, Fat 2.6, SaturatedFat 1.3, Cholesterol 10.2, Sodium 21.6, Carbohydrate 6.4, Fiber 0.2, Sugar 4.5, Protein 0.6
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
From kingarthurbaking.com
4.4/5 (30)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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