I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Tuesday, January 19, 2016

Toasted Sesame Seed Cookies

1 cup sesame seeds
2/3 cup butter
1 1/4 cup firmly packed brown sugar
2 eggs
1 tsp. vanilla
2 1/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt

Spread sesame seeds on cookie sheet.  Toast in oven at 350 degrees for 5 to 10 minutes or until light golden brown, stirring occasionally.  Cool completely.  Melt butter.  Add to brown sugar in mixing bowl; blend well.  Add eggs, one at a time, beating well after each addition.  Stir in vanilla.  Lightly spoon flour into measuring cup; level off.  Add flour, baking soda, and salt; mix well.  Stir in sesame seeds.  Cover with plastic wrap; refrigerate at least one hour for easier handling.

Grease cookie sheets.  Shape dough into 1 inch balls.  Place 2 inches apart on prepared cookie sheets.  Flatten slightly with bottom of glass dipped in sugar.  (Put ice water in glass).  Bake at 350 degrees for 8 to 12 minutes or until edges are light golden brown.  Immediately remove from cookie sheets to cool.  5 dozen cookies.
 
In the South, these used to be called Benne Wafers
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