Benne Seed Cookies, a Lowcountry Tradition

As promised, I'm back with another favorite cookie recipe of mine.  If you have ever visited Charleston, SC, then you may have tried these before.  And if you haven't, well you don't know what you're missing! For those who don't know, Benne is the Bantu word for sesame.  They were brought over to the South from East Africa in the 17th century.

There are different versions of this recipe out there. And some recipes call them wafers. The one I use, I copied from one of my Mom's cookbooks. I don't know who to credit, but just know that this is not my own recipe.

Benne Seed Cookies

3/4 cup butter
1-1/2 cups brown sugar
2 eggs
1-1/4 cups flour
1/4 teas. baking powder
1 teas. vanilla
1/2 cup toasted benne seed

Cream together butter and sugar. Mix in eggs. Stir together the flour and baking powder, add to mixture and blend well. Stir in vanilla and benne seeds. Drop by teaspoonful far enough apart to allow for spreading. Bake at 350 degrees for about 8 minutes until lightly browned around the edges. Allow them to cool on the cookie sheet for a minute before transferring them to a cooling rack.

The sesame seeds I have are roasted already, but if yours aren't you will need to toast them to bring out the flavor.

I bake them on a parchment paper lined cookie sheet.  I leave about 2 inches in between cookies. 

Yum!

These cookies are thin, crisp and delicious. You won't be able to eat just one! It's a good thing this recipe makes well over 100!  Give them a try, maybe they will become a tradition in your home too.