Recipe - Benne Cookies

1 cup Benne; (Sesame) Seeds
1 One half cup Firmly packed brown sugar
1 cup Allpurpose flour
One fourth teaspoon Baking powder
One fourth teaspoon Salt
Three fourths cup Butter or margarine; melted
1 Egg
1 teaspoon Vanilla

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 One half teaspoonfuls
1 One half inches apart onto greased baking sheet. Bake at 375ø until
light brown, about 46 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.

MasterCook formatted & Busted by Christopher E. Eaves
cea260@airmail.net

Posted to JEWISHFOOD digest by Sheryl Donner boxermom@iowacity.net
on Dec 24, 1998, converted by MM_Buster v2.0l.