Gourmet’s Fifties Benne (Sesame) Wafers

The only time I’ve thought of sesame, it’s been either “open sesame,” or two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun. But, The Gourmet Cookie Book has sesame (benne) wafers from the 1950’s.

After wrecking two batches of these frail cookies because I could not get them off  the cookie sheet in one piece, I had an “aha” moment – use foil to line the sheets.  The cookies crumbs were tasty; I had lots of sesame seeds –  so, worth one more try.  At last, after cooling the cookies on a wire rack – still on the foil – I was able to peel them off – mostly in one piece.

Cream together very soft  1 1/2 tablespoons of butter with 1 cup of brown sugar.  Add a beaten egg, 2 tablespoons of flour,  1 teaspoon of vanilla, and 1/2 cup of sesame seeds ( I got mine at a local Asian store).

Place by teaspoonfuls on a cookie sheet lined with greased foil.  Flatten the dough with a knife dipped in ice water.

Bake at 350 degrees for five to six minutes – easy to burn – so watch them.  Cool and peel off foil.   Very sesame-y.

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2 responses to “Gourmet’s Fifties Benne (Sesame) Wafers

  1. And very delicious.

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