Benne Seed Cookies

Total Time:
1 hr 43 min
Prep:
25 min
Inactive:
1 hr
Cook:
18 min

Yield:
12 dozen cookies
Level:
Intermediate

Ingredients
  • 1 1/2 cups sesame seeds
  • 1 (1-pound) box light brown sugar (2 1/2 cups, packed)
  • 1 1/2 cups (3 sticks) butter, at room temperature
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
Directions

Preheat oven to 350 degrees 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 degrees 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.


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    Delicious! These cookies disappeared from the plate in 10 minutes. I have to say that this recipe makes a lot of cookies. I halved the recipe and still had a lot of cookies. They do form perfect circles and yes, really, only half a teaspoon will make a regular size cookie. Mine needed about 15-16 minutes to be done.
    I just made these cookies today - from Paula's Christmas book, "Christmas with Paula Deen." These cookies our OUTSTANDING. They are thin and crisp, and have a wonderful flavor. I made them the size Paula recommends - 1/2 teaspoon of dough. Mine actually bake out to silver-dollar size; and, they made way more than the 12 dozen stated in the recipe. At least twice that many. The only thing I will do different next time, is to use better cookie sheets. The sheets I used interfered with the bake time, as well as the temperature. In order to get them "done" in about 15 minutes, I needed to move the temp up to about 325-350. I don't know if it was the recipe, my oven, or my cookie sheets. Doesn't matter, they still all came out great. This is a new Christmas cookie tradition at my house!
    These cookies are fantastic! Love Paula's southern cooking. These cookies are more like wafers....thin and delicious. I've tried many recipes for Benne Seed Cookies and this is one of the best!
    These cookies are awesome! They travel and store well (assuming they aren't all eaten! and they always get rave reviews. It is VERY important to follow the recipes exactly as written to get the desired results. Use BUTTER - NOT margarine. (1st rate ingredients make 1st rate cookies. Small bits of dough will spread as indicated on the parchment paper to form circular cookies This one is a winner!.
    After reading the reviews I made some edits which I belive were critical - I used only 2 sticks of butter, 2 1/2 cups of flour and a total of 3 cups of sesame seeds. Using a small icecream scoop I cooked them on parchment and they do spread into a perfect round 2" cookie. Delicious!
    They were the worst cookies i have ever baked (200+). Very greasy thin, yuk!I was glad I only baked 1 sheet. I added almost 2 cups of flour, 1/4 teaspoon salt and 1 teaspoon vanilla. The resulting cookie was so much better.
    Big OOPS on this one Paula. These are so greasy that the butter oozed all the way through the parchment paper and onto my cookie sheets. And the consistency is more of a cracker or praline than a cookie. Too flat, too sweet.
    After watching Paula make these cookies tonight, I watched the rest of the show in the kitchen while making them. My boyfriend came home while the first batch were coming out of the oven and we nearly ate the whole first batch. I LOVE LOVE LOVE these cookies! The bigger you make them, the softer they are... the smaller, the crunchier.
    I just made these cookies tonight and they are SOOOOO delicious and easy to make. Our house smelled delicious, my kids loved them, even my dog AND my cat were trying to eat them! :) YUM! A new christmas tradition!
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