Huebner - Doors of Charleston
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La Belle Cuisine - More Cookie Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith."


Benne Cookies




"Cookies are made of butter and love."
~ Norwegian Proverb

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  Barbara Shipman - Low Country Lace
Low Country Lace
Barbara Shipman
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Benne Cookies
The Grass Roots Cookbook
 Jean Anderson, 1992, Doubleday

Out of Print, Used & Rare

Benne, the Low Country people believe, brings good luck - to those who grow
the plant in their gardens and eat the seeds.  Benne Cookies are one of the specialties for which Charleston cooks are famous.  Here is Mary's [Sheppard of Dorchester County, SC] favorite recipe, one she worked out by trial and error.
For best results, do not attempt the recipe in rainy or humid weather, because
the cookies will not be crisp."

Makes about 6 1/2 dozen

3/4 cup sesame (benne) seeds
1/2 cup butter, at room temperature
1 cup firmly packed light brown sugar
1 egg
1 cup sifted all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla

  1. Spread sesame seeds out in a pie pan and toast in a very slow oven
(275 degrees F.) until a pale amber color - about 10 minutes. Remove
from oven and cool.

2. [Increase oven temperature to 350 degrees F.] Cream butter until light
and fluffy, add sugar and again cream until light. Beat in egg; stir in flour, sesame seeds, salt and vanilla.

3. Drop the dough in slightly rounded 1/2-teaspoonfuls onto greased baking sheets, spacing cookies 2 1/2 to 3 inches apart. Do not attempt to get more than a dozen cookies on each large baking sheet - they spread considerably
as they bake.
4. Bake about 10 to 12 minutes at 350 degrees F. or until cookies are a rich caramel color. Remove from oven, let cookies cool on baking sheets about
1 minute, then loosen carefully with a pancake turner. If the cookies are too hot, they will crinkle up as you try to loosen them from the baking sheet; if they are too cool, they will shatter. The 1-minute cooling period seems
about right. Spread cookies out one layer deep on heavy brown paper and cool thoroughly before eating. Store in airtight containers.

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