Benne Wafers (adapted from a recipe by Jean Anderson)
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup lightly packed light brown sugar FIRMLY PACKED
1 1/4 teaspoons pure vanilla extract 2 TEASPOONS
1 large egg 1 EXTRA LARGE EGG
1 cup sifted all-purpose flour 5 OZ KA WHITE WHEAT FLOUR
1/4 teaspoon kosher salt
1/2 cup lightly toasted sesame seeds THE BROWN ONES
Preheat the oven to 350° F. Lightly spray two baking sheets with nonstick cooking spray and set aside.
Beat the butter, sugars, and vanilla in a stand mixer fitted with the paddle attachment until light, about 2 minutes. With mixer on low speed, add the egg and beat until just incorporated. Add the flour and salt, mixing to
combine. Fold in the sesame seeds.
Drop the dough from rounded 1/2 teaspoons onto the prepared baking sheets, spacing about 2 inches apart. The cookies will spread when baking.
Bake on the middle oven shelf for 6 to 8 minutes or until golden brown around the edges.
Let the cookies sit on the baking sheets for 1 minute before transferring to a wire rack to cool.
Store in an airtight container at room temperature. Makes about 7 dozen cookies.
Thank you for sharing, Tim! Visit Tim’s blog, Lottie + Doof for more really good cooking and fabulous photography.
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My cookies did not spread, as listed in the recipe above, but they are DELICIOUS.
Once I realized my recipe/ingredient mistake, I began using my #100 scoop (which is about 1 1/2 teaspoons) to portion the cookies.
And, I added 2 teaspoons of Praline Liqueur to the last half of the benne wafer batter. This added a richness to the cookies. I could not really taste the liqueur in the cookies, but I could smell the praline. I will add this ingredient to my permament benne wafer recipe.
Though not the traditional southern, small, thin, crisp benne, I’m very pleased with my benne wafer/cookie version.