Benne Crescent Cookies Recipe - Cooking Index
Benne Crescent Cookies Recipe - Cooking Index
| 3/4 cup | 82g / 2.9oz | Benne (sesame) seeds* |
| 3/4 cup | 148g / 5.2oz | Butter - (6 oz) - softened |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1/4 cup | 40g / 1.4oz | Light brown sugar - (packed) |
| 1 teaspoon | 5ml | Vanilla extract |
| 2 tablespoons | 30ml | Maple syrup |
| 1/4 teaspoon | 1.3ml | Salt |
| 2 cups | 125g / 4.4oz | All-purpose flour |
| Confectioners' sugar |
* Cook's Note: Buy hulled raw seeds in bulk from a natural foods store.
Preheat oven to 300 degrees.
Spread seeds on a baking sheet. Toast at 300 degrees for 15 minutes until toasted evenly or golden brown.
Beat the butter, sugar, and brown sugar in mixing bowl until creamy. Blend in the vanilla, maple syrup and salt. Stir in the flour and benne seeds and mix well. Roll into cylinder, wrap in plastic film and chill for 1 hour or more.
Preheat oven to 325 degrees.
Slice into 1/8-inch thick rounds (approximately tablespoon size), roll and shape into crescents and bake cookies on nonstick or parchment-lined baking sheet until light brown, approximately 12 minutes. Cool slightly and roll warm cookies in confectioners' sugar.
This recipe yields 3 dozen cookies.
Source:
MELTING POT with Tanya Holland - (Show # MP-1B80) - from the TV FOOD NETWORK
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