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My review
Benne Wafers
Holly
"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."
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Ingredients
servings 107Original recipe yields 36 servings (6 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 4348 Ratings
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Most helpful positive review
9/24/2005
This is the best benne wafer recipe I've tried. Crisp and delicious. I bake mine on aluminum foil lined cookie sheets, but it is important to make sure that you put the shiny side down so that...
Most helpful critical review
11/23/2009
I think I expected these to taste like the ones I have had in Lebanon....they soooo didn't. I will keep looking for a good sesame cookie!
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9/24/2005
This is the best benne wafer recipe I've tried. Crisp and delicious. I bake mine on aluminum foil lined cookie sheets, but it is important to make sure that you put the shiny side down so that...
9/23/2006
I just now made these cookies....absolutely delicious! Thin, yet with Outstanding flavor, buttery, and just enough crispness and crunch! Thanks for the tip of the parchament paper, guys, it work...
1/7/2002
If you love sesame MAKE THIS RECIPE! Wonderful grown-up-tasting cookie. My only suggestion, use parchment paper on your cookie sheets. I used waxed paper and still had to freeze them for fift...
1/2/2005
These ARE excellent. Try to stick to the 1/2 tsp measurement, it helps. Parchment paper works very well, but you can also use Reynolds "Release" foil with the same results. After the first batch...
12/8/2009
I messed with this recipe a bit. I used 1/2 c. sesame seeds (toasted in a skillet), 2 eggs, and 1 1/2 cups flour. No salt. They turned out so great! Very butterscotchy, and not as lacy as this r...
12/18/2010
made with toasted white and black sesame seeds, came out yummy and pretty
4/30/2007
These are great, flat little cookies. They do spread out quite a bit. Use a Silpat or one of those flexible silicon baking sheet liners to avoid stickiness instead of grease and parchment paper....
11/13/2005
My dad had mentioned something about wanting Benne Wafers not too long ago, so while he was in TN, I found this recipe and made them, then sent him some. Dad was suprised how great they were - ...
9/6/2011
These are good, but don't have quite the taste of the ones made in Charleston. These have a more candy-like consistency - they get stuck in your teeth and don't have much crunch, even after amp...