Old South Benne Seed Cookies
Old South Benne Seed Cookies recipe
Yield
24 servingsPrep
10 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
sesame seeds
toasted |
|
| 1 | stick |
butter
at room temperature |
|
| 1 | cup |
brown sugar
firmly packed |
*
|
| 1 |
eggs
|
*
|
|
| 1 | cup |
self-rising flour
self-rising |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
sesame seeds
toasted |
|
| 113 | g |
butter
at room temperature |
|
| 237 | ml |
brown sugar
firmly packed |
*
|
| 1 | each |
eggs
|
*
|
| 237 | ml |
self-rising flour
self-rising |
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 350℉ (180℃). Line cookie sheets whit foil. In large mixing bowl, combine butter, brown sugar, egg, flour and vanilla.
Beat until well mixed.
Stir in toasted sesame seeds. Drop dough on foil line baking sheets, using ½ teaspoon for each cookie.
Space 2 inches apart.
Bake 8 to 10 minutes or until cookies are lightly browned.
Remove from sheets immediately and cool on racks.
