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.