Benne Wafers
- ½ cup (1 stick) butter, at room temperature
- ½ cup granulated sugar
- ½ cup firmly packed light brown sugar
- 1½ teaspoons vanilla extract
- 1 large egg
- 1 cup sifted all-purpose flour
- ¼ teaspoon salt
- ½ cup lightly toasted sesame seeds
Instructions:
To toast sesame seeds, spread in an ungreased pie pan and set on the middle shelf of a 275° F. oven for 8 to 10 minutes, stirring once or twice.
- Preheat the oven to 350° F. Spritz two or three baking sheets with nonstick cooking spray and set aside.
- Cream the butter, two sugars, and vanilla in a large electric mixer bowl at moderately high speed for 1 to 2 minutes or until light. With the mixer at low speed, beat in the egg, then the flour and salt. Fold in the sesame seeds.
- Drop the dough from rounded ½ teaspoons onto baking sheets, spacing the cookies about 3 inches apart (they spread considerably as they bake).
- Bake on the middle oven shelf for 10 to 12 minutes or until irresistible smelling and the color of caramel.
- Remove the cookies from the oven, let stand on the baking sheets for about a minute, then transfer to wire racks to cool.
- To store, layer the cookies between sheets of wax paper in airtight tins.