Paula Deen Cuts the Fat Benne Seed Wafers
By Paula DeenJUMP TO RECIPE
Prep time: 20 minutes
Cook time: 20 minutes
- 3/4 cup benne seeds
- 1/2 cup all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter - room temperature
- 2/3 cup packed light brown sugar
- 1 lightly beaten large egg
- 2 teaspoons pure vanilla extract
Preheat the oven to 350 °F. Line several rimmed baking sheets with parchment paper.
Spread the benne seeds on one of the prepared baking sheets and toast until lightly browned and fragrant, about 5 minutes. Transfer to a bowl to cool. Reduce the oven temperature to 325 °F
In a small bowl, whisk together the flour, baking powder, and salt. In an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together until fluffy. Add the egg and beat until combined. Beat in the flour mixture just until combined. Stir in the vanilla and cooled benne seeds.
Drop rounded Â½ teaspoons of dough onto the prepared baking sheets, about 1 inch apart. Bake for about 10 minutes, until the wafer edges are golden. Transfer to a wire rack to cool completely. The wafers will keep crisp in an airtight container for about 2 weeks.