The City Magazine Since 1975

Benne Seed Wafers

<p>Reprinted from the book <em>Mastering the Art of Southern Cooking</em> by Nathalie Dupree & Cynthia Graubart. Copyright 2012 by Nathalie Dupree & Cynthia Graubart. Published by Gibbs Smith. Purchase <em>Mastering the Art of Southern Cooking </em><em>at</em><em> </em><a href="http://www.barnesandnoble.com/w/mastering-the-art-of-southern-cooking-nathalie-dupree/1030934018?ean=9781423602750">http://www.barnesandnoble.com/w/mastering-the-art-of-southern-cooking-na...</a></p>
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INGREDIENTS: 

(Makes 50-75 cookies)

6 Tbs. unsalted butter, room temperature

3/4 cup light or dark brown sugar

2 large egg whites, room temperature

5 Tbs. all-purpose flour

1/8 tsp. baking powder

1/8 tsp. salt

1/2 tsp. vanilla extract

1/2 cup toasted white or black benne (sesame) seeds (facing)

 

DIRECTIONS: 

Preheat oven to 325 degrees. Line two rimmed baking sheets with parchment paper or silicone baking mats.

Beat the butter abnd sugar with an electric hand mixer until light in color, fluffy, and smooth. Add egg whites one at a time, incorporating them into the batter with the mixer at low speed.

Mix together flour, baking powder, and salt and sift into the batter, mixing until smooth. Add the vanilla and beat at medium speed. Fold inthe benne seeds.

Fill a pastry bag with the batter and pipe the cookies onto the prepared pans, about 1/2 teaspoon each (the size of a dime) and about 1 1/2 to 2 inches apart. Bake 8 to 10 minutes, rotating the pans 180 degrees halfway through baking time. Move pans to a rack to cool briefly and then move the cookies to a wire rack to cool completely.

When cool, store in an airtight container or cookie jar at room temperature, or wrap well in an airtight container and freeze p to 3 months.