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Brown Sugar Benne Cookies |
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Serves: 12 COOKIES 3/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup vegetable shortening 2 tablespoons water 1 cup firmly packed dark brown sugar 3/4 cup lightly toasted sesame seeds (see note) Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. To make the cookies: Preheat the oven to 350ºF. Line a baking sheet with parchment paper or grease it lightly and set aside. 2. In a small bowl, whisk together the flour, salt, and baking soda until well blended. 3. In a large saucepan over low heat, combine the shortening and water, stirring occasionally until the shortening melts. Remove from the heat and stir in the brown sugar. Stir in the sesame seeds until blended. Stir in the flour mixture. Drop by teaspoonfuls onto the prepared baking sheet. (If the dough begins to thicken, form the cookies with your hands.) 4. Bake until the cookies are set and are no longer shiny, about 12 minutes. Let the cookies firm and cool slightly on the baking sheet before transferring to a rack to cool completely (or slip the parchment paper with the cookies onto the rack to cool). Serving Size: 2 cookies Variation To make Sweet Pumpkin and Sesame Seed Cookies, follow the main recipe, stirring in 1/2 cup lightly toasted pumpkin seeds with the sesame seeds. (Toast the pumpkin seeds as you did the sesame seeds.) Proceed as directed. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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