Benne Wafers, or Sesame Seed Cookies

If there is one book every Southern household should posses, be it a one-bedroom apartment or a grand, ancestral estate; it’s Charleston Receipts. It’s full of amazing recipes, idioms and household tips from days gone by. Some of it is slightly out-dated, to be sure, but a good portion of it is delicious cookies. This recipe is one of a few for Benne Cookies, “benne” being another word for sesame seed.

Before we begin, let’s talk for a second about brown sugar. Brown sugar is my new best friend. Never, ever buy brown sugar. Whenever you need brown sugar, here’s what you do instead: Mix 1 cup sugar with 1 Tablespoon molasses. It will clump up a bit at first, but keep mixing and eventually you’ll end up with what is quite clearly brown sugar. Way cheaper and literally exactly the same thing. You’re welcome.

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Benne Wafers (makes 6-7 dozen, I made a half batch)

1 1/2 c. brown sugar (or 1 1/2 c. sugar mixed with 1 1/2 T. molasses, as per above)

3/4 lb. butter, room temp.

1 egg

3/4 c. flour

1/4 t. baking powder

1/4 t. salt

1 c. sesame seed

Pre-heat oven to 300F.

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This is just your standard cookie technique: Mix together sugar and butter, add the egg (a lot of people scoff at the notion of halving an egg, it’s very simple; scramble the egg, then measure it out and use half) and mix until smooth. Add dry ingredients and mix  until fully incorporated. Measure out in heaping teaspoons place about 2 or 3 inches apart on parchment paper (they spread pretty far) and bake for 15 minutes, one sheet at a time.

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