How To make Benne Seed Cookies
12 tb Butter
1 c Sugar, brown
1 Eggs
1 c Flour
1/2 ts Baking powder
1 ts Vanilla extract
3/4 c Sesame seeds
Preheat oven to 325. Cream butter until soft, then gradually beat in sugar and egg until mixture is fluffy. Combine flour and baking powder; stir into butter mixture. Add vanilla and sesame seeds and mix well. Drop dough by teaspoonfuls onto greased cookie sheets, about 1-1/2" apart. Bake 12-15 minutes, until cookies are light brown. Let cookies rest a minute, then remove immediately from baking sheet. If cookies harden before removal, return to oven for a minute to soften. "These cookies can be frozen, or will keep well in tightly-covered container." Recipe by Marian Burros, NY Times food columnist and author of severan cookbooks. Source: _Gifts from the Christmas Kitchen_, sent by BEE to Sylvia Steiger (THE.STEIGERS on GEnie, 71511,2253 on CI$) for the November 1992 cookbook swap
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Ingredients:
Sesame seeds 1 cup
Sugar 1 & 1/4 cup
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Ingredients for 8 pieces (diameter 6 cm)
Yogurt 2 tbsp (Room temperature)
Baking powder 1 tsp
1 egg (Room temperature)
Powdered sugar 1/2 cup
vanilla
Vegetable oil 80 ml (1/3 cup & 1tsp)
Salt
Flour 1 & 1/2 cup
Sesame Seed as much as need
Bake in a preheated oven at 170 °C for 15 minutes
If the cookie stays in the oven for a long time, it dries.
Before adding flour to the dough, it is better to sift it 3 times.
When you take the cookie out of the oven, it is better to put it on that towel to cool slowly.
Once cooled, close them in a sealed container at room temperature.
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#recipe#cookies#sesamecookies
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Music
Traillhead by Chad Crouch
Creative Commons Attribution
Source:
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