Benne (sesame Seed) Cookies
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Cookies | 1 | Servings | |
INGREDIENTS
| 1 | c | Benne, sesame seeds |
| 1 1/2 | c | Brown sugar, packed |
| 1 | c | All-purpose flour |
| 1/4 | t | Baking powder |
| 1/4 | t | Salt |
| 3/4 | c | Butter or margarine, melted |
| 1 | Egg | |
| 1 | t | Vanilla |
| 1 1/2 | ches apart onto greased baking sheet. Bake at 375Ã, ches apart onto greased baking sheet. Bake at 375ø until |
INSTRUCTIONS
Known as sesame seeds in most of the country, "benne" is the name southerners learned to call these seeds, which were brought from Africa by slaves. Toasting benne seeds develop their flavor and also gives these cookies a slightly crunchy texture. Heat oven to 375ø. Toast benne seeds on ungreased baking sheet until light brown, 10 to 12 minutes. Watch closely so they don't burn. In a large bowl, mix all ingredients. Drop dough by 1/2 teaspoonfuls light brown, about 4-6 minutes. Cool about 2 minutes before removing from baking sheets to wire rack to cool completely. Store in tightly covered cookie tin when thoroughly cooled. Yield: about 6 dozen. Pat Thomas, retired food editor, Yakima WA Randy Shearer From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 3014
Calories From Fat: 1267
Total Fat: 144.1g
Cholesterol: 552mg
Sodium: 888.3mg
Potassium: 689.1mg
Carbohydrates: 420.4g
Fiber: 3.4g
Sugar: 321.3g
Protein: 21g