Benne Seed Cookies
- Makes30 cookies
- Cook Time45 minutes
- 3
Sesame seeds are known as benne seeds in the South, and these cookies are a nod to traditional Southern benne wafers. The unconventional addition of tahini reinforced the nutty notes of the toasted sesame seeds, and browned butter brought richness and depth of flavor. We liked these made with a mixture of black and white sesame seeds. Black sesame seeds are sold in natural foods stores, Asian markets and in the international aisle of well-stocked supermarkets. Try to purchase seeds that are not pretoasted; if they are, use them straight from the package and toast only the white sesame seeds. If you cannot find black sesame seeds, you can make the cookies with just white. Turbinado sugar is a coarse raw sugar with a light golden color; it gives the cookies interesting texture as well as hints of molasses.
Don’t toast the black and white sesame seeds separately. Since the black sesame seeds won't darken in color as they cook, the color of the white seeds will help you gauge doneness. As you toast, stir frequently and pay attention, as they burn easily.
Step 1
Heat the oven to 350°F with racks in the upper- and lower-middle positions. Line 2 baking sheets with kitchen parchment.
In a 12-inch skillet over medium, combine both sesame seeds and toast, stirring frequently, until the white seeds are golden brown, 8 to 10 minutes. Transfer to a small bowl and let cool completely; wipe out but do not wash the skillet.
Step 2
Set the empty skillet over medium and melt the butter. Cook, swirling the pan frequently, until the milk solids at the bottom are browned and the butter has a nutty aroma, 1 to 3 minutes.
Immediately pour into a medium heatproof bowl and let cool for 10 to 15 minutes. Meanwhile, in a small bowl, whisk together the flour and baking soda; set aside.
Step 3
To the butter, whisk in the tahini, sugar and salt; the sugar will not fully dissolve. Whisk in the egg. Using a rubber spatula, stir in the sesame seeds. Add the flour mixture and stir until combined.
Step 4
Form the dough into thirty 1-inch balls (1 rounded tablespoon each), rolling the dough between the palms of your hands. Arrange 15 balls on each prepared baking sheet, evenly spacing them. Using the palm of your hand, flatten each into a disc about ¼ inch thick.
Step 5
Bake until light golden brown at the edges, 12 to 14 minutes, switching and rotating the baking sheets halfway through. Let cool on the sheets for 5 minutes, then transfer to wire racks and cool completely.
