Benne Wafers
Serves: 48 cookies
 
Ingredients
  • 1 cup sesame seeds
  • ½ cup all-purpose flour
  • ⅛ teaspoon salt
  • ⅛ teaspoon baking powder
  • ¼ cup salted butter, softened
  • 1 cup firmly packed light brown sugar
  • 1 large egg
  • 1 tablespoon fresh lemon zest
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 325°.
  2. Line rimmed baking sheets with silicone baking mats, or coat them lightly with vegetable oil. Set aside.
  3. In a medium sauté pan, toast sesame seeds over medium heat, stirring frequently, until light golden brown. Let cool.
  4. In a small bowl, combine flour, salt, and baking powder, whisking to blend. Set aside.
  5. In a large bowl, beat butter and brown sugar at medium speed with an electric mixer until light and fluffy, approximately 2 minutes. Add egg, lemon zest, and vanilla extract, beating until incorporated. Add flour mixture, beating until incorporated. Add sesame seeds, stirring to combine.
  6. Using a levered 1-teaspoon scoop, drop cookies 3 inches apart onto prepared baking sheets. (Cookies will spread.)
  7. Bake until cookies are deep golden brown, approximately 15 minutes per batch. Let cookies sit on baking sheets for 1 minute. Transfer 
to wire cooling racks, and let cool completely.
Notes
Make-Ahead Tip: Cookies can be made a week in advance and frozen in an airtight container. Separate layers with waxed paper.
Recipe by TeaTime Magazine at https://teatimemagazine.com/benne-wafers-recipe/