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.
SESAME SEED COOKIES
Though these are reminiscent of the traditional Greek or Italian cookies of the same name, the recipes originates in the US south and traces its roots to Africa. Nutty toasted sesame seeds are included in the dough as well as serving as the crispy coating. They are now commonly served at Kwanzaa celebrations. I have not tried this yet but am posting for ZWT 3.
Provided by justcallmetoni
Categories Dessert
Time 40m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy skillet over medium heat, toast sesame seeds until golden brown, shaking skillet and stirring frequently to keep them moving. Remove from heat and set aside.
- Measure flour and remaining ingredients into a large mixing bowl.
- With hand-held mixer at low speed, beat until well blended, occasionally scraping bowl. With spoon, stir in 1/2 cup sesame seeds.
- Using about 2 teaspoons of dough for each cookie, shape into ovals about 2 inches in length; roll in remaining toasted sesame seeds. Place ovals about 1 inch apart on ungreased baking sheets. Bake in preheated 350° oven for about 20 minutes, or until lightly browned. Remove cookies to wire racks to cool. Store in tightly covered container for up to 1 week.
- Makes about 36 sesame seed cookies.
SESAME SEED COOKIES III
Tempting bite sized butter cookies rolled in sesame seeds and then baked.
Provided by Rosaria
Categories World Cuisine Recipes European Italian
Time 35m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, stir together the flour, sugar, baking powder and salt. Blend in butter and shortening until the mixture resembles coarse meal. Make a well in the center and add eggs, 1/4 cup of milk and vanilla. Mix until a soft dough forms. Divide the dough into 4 pieces. Roll each piece out into a long snake 1/2 inch in diameter. Cut snakes into 2 inch pieces. Dip each piece in remaining milk, then roll in sesame seeds. Place 1 inch apart onto the prepared cookie sheets.
- Bake for 20 to 25 minutes in the preheated oven, or until golden brown. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 13.1 g, Cholesterol 14 mg, Fat 4.6 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 34.1 mg, Sugar 4.4 g
SESAME SEED COOKIES
These black-and-white sprinkled cookies come packed with a rich nutty flavor.
Provided by Food Network Kitchen
Categories dessert
Yield Makes: 5 dozen cookies
Number Of Ingredients 10
Steps:
- Whisk the flour, baking powder and salt together in a medium bowl. Set aside.
- Beat the butter and sugars in a large bowl using an electric mixer until well combined, about 3 minutes. Add the tahini, vanilla and egg and beat until light, about 3 minutes. Stir in the flour. Form the dough into two 12-inch logs that are 1 1/2 to 2 inches in diameter, wrap in plastic wrap and refrigerate until very firm, 4 hours and up to overnight.
- Preheat the oven to 325 degrees F. Line two or three baking sheets with parchment paper.
- Remove one log of dough from the refrigerator and slice into 1/4- inch-thick slices. Place the sesame seeds on a plate. Coat the cookies in sesame seeds by pressing them lightly into the seeds, and place them on the prepared baking sheets. Bake until lightly golden around the edges, about 12 minutes, rotating the baking sheets top to bottom and front to back halfway through cooking. Cool the cookies on the baking sheet for 10 minutes, and then transfer to a rack to cool completely. Repeat with the remaining log.
- From Food Network Kitchen
SESAME SEED COOKIES
These are very special cookies served often in the South. They're perfect with tea or coffee. My whole family loves them. -Maxine Trively, Highlands, North Carolina
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 9 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, cream the butter and brown sugar; add egg and vanilla. Combine remaining ingredients; add to the creamed mixture. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 7-9 minutes or until golden brown. Cool on pan for 30 seconds before removing to a wire rack to cool completely.
Nutrition Facts : Calories 46 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 38mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
SESAME SEED COOKIES II
Steps:
- Cream butter, sugar and brown sugar. Add eggs and vanilla, blend well.
- Stir together flour, baking powder and salt. Add gradually to the creamed mixture, blending well.
- Turn out the dough onto a floured surface and knead 1-2 minutes until the dough is smooth. Break off a small piece of dough and roll it in your palms to make an oval about 2 inches long and 3/4 inch thick.
- Dip the oval in milk and roll it in sesame seeds. Place on the greased cookie sheet. Repeat with the remaining dough.
- Bake at 350 degrees F (175 degrees C) for 15 minutes or until golden. Remove to wire racks to cool.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 18.2 g, Cholesterol 34.6 mg, Fat 8.9 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 3.9 g, Sodium 133.7 mg, Sugar 6 g
SESAME COOKIES
A recipe that comes from the South of USA. Taken in a book of recipe from different countries. I don't know how much cookies it gives, so I guess 20. If you do it, tell me how much and I'll change it :)
Provided by Boomette
Categories Dessert
Time 20m
Yield 35 cookies
Number Of Ingredients 8
Steps:
- Cream the butter with the sugar.
- Add the egg, beat then add the flour, baking powder, salt, vanilla and sesame seeds.
- Beat well.
- Drop teaspoons of dough on a greased baking sheet making sure to space out each cookie.
- Bake in a preheated oven of 340 F for 8 to 10 minutes or until the cookies are hard.
- Let cool few seconds, then take them off the baking sheet carefully.
- Chilicat had 35 cookies, using a 1-teaspoon scoop.
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.
ITALIAN SESAME COOKIES
These nontraditional European cookies aren't overly sweet and have a wonderful crunch from sesame seeds. They're the ideal accompaniment to a freshly brewed cup of coffee or tea.-Sarah Knoblock, Hyde Park, Indiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Add vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Turn onto a lightly floured surface, knead 10-12 times or until smooth. Divide dough into 8 portions. Shape each portion into a 24-in. log. Cut logs into 2-in. pieces., Place sesame seeds and milk in separate shallow bowls. Brush pieces with milk, then roll in sesame seeds. Place 2-in. apart on greased baking sheets. Bake at 350° until set and bottoms are lightly browned, 7-9 minutes. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 45 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 35mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
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