West African for ΓÇ£sesame,ΓÇ¥ benne is still used all over the South. Benne Seed Wafers are so nutty tasting that people often think they contain peanuts. Be sure to buy hulled sesame seeds, available in health food stores. Unhulled ones have a dull, brownish appearance.
Position a rack in the center of the oven. Preheat the oven to 375┬░F. Grease cookie sheets. Place in a large skillet over medium heat:
3/4 cup sesame seeds
Toast the seeds, stirring them or shaking the pan every few seconds, until they just turn pale brown, 5 to 7 minutes. Immediately remove from the heat, continuing to stir for 30 seconds. Let cool completely.
Whisk together thoroughly:
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Beat on medium speed until very fluffy and well blended:
8 tablespoons unsalted butter, softened
3/4 cup packed light brown sugar
Add and beat until well combined:
1 large egg
1 1/2 teaspoons vanilla
Stir the flour mixture and 1/3 cup of the sesame seeds into the butter mixture until well blended.
Pull off pieces of the dough and roll between your palms into 1-inch balls. Dip the top of each ball into the remaining sesame seeds to coat. Space the balls, seeded side up, about 2 inches apart on the sheets. Gently flatten the balls into 1 1/2-inch rounds with the heel of your hand.
Bake, 1 sheet at a time, until the cookies are just lightly browned at the edges, 6 to 9 minutes; rotate the sheet halfway through baking for even browning. Remove the sheet to a rack and let stand until the cookies firm slightly. Transfer the cookies to racks to cool.
