Benne Crescent Cookies – a delicious recipe with benne, butter, sugar, brown sugar, vanilla, maple syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300 degrees F.
2
Spread seeds on a baking sheet.
3
Toast at 300 degrees for 15 minutes until toasted evenly or golden brown.
4
Beat the butter, sugar, and brown sugar in mixing bowl until creamy.
5
Blend in the vanilla, maple syrup and salt.
6
Stir in the flour and benne seeds and mix well.
7
Roll into cylinder, wrap in plastic film and chill for 1 hour or more.
8
Preheat oven to 325 degrees F.
9
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.
10
Cool slightly and roll warm cookies in confectioners' sugar.
11
*Cook's Note: Buy hulled raw seeds in bulk from a natural foods store.
647
kcal
Calories
35
g
Fat
77
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup benne (sesame) seeds*, 3/4 cup (6 ounces) butter, softened, 1/4 cup sugar, 1/4 cup packed light brown sugar, and more.
Yes, Benne Crescent Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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