Kwanzaa Benne Seed Cookie

Kwanzaa Benne Seed Cookie


1 cup sesame seeds toasted

1 stick unsalted butter

1 ¼ cup light brown sugar

1 egg lightly beaten

¾ cup flour

⅛ tsp baking powder

¼ tsp salt

1 tsp vanilla extract

Chocolate Drizzle:

2 ½ cup melted chocolate

2 ½ tsp coconut oil


Preheat the oven to 350 degrees Fahrenheit. Place the seeds on an un-greased baking sheet for 10-15 minutes or until lightly browned. Watch them carefully because they will burn fast. Set to the side to cool completely.

Preheat the oven to 300 degrees Fahrenheit. Line a light colored baking sheet (see notes) with parchment paper. With an electric mixer, cream the butter and sugar for 3-5 minutes. Add the slightly beaten eggs. Mix. Add the rest of the ingredients (except for the benne seeds) to the butter and egg mixture. Mix until the dough forms. Add the sesame seeds and stir to combine

Using a ½ tsp, scoop the dough and with your hands form into a ball. Place on a baking sheet lined with parchment paper. Do not place the cookies close together. Continue until you are done. If you are only making a few and want to store the rest, see notes below.

Reduce the temperature to 275 degrees Fahrenheit. Place cookies into the oven. Bake for 6-8 minutes. The cookies should be still soft to the touch but golden in color. Remove from the oven and cool for 5-10 minutes.

Chocolate Drizzle:

Melt chocolate in a heatproof bowl in the microwave in 30 second increments . Add the shortening immediately and stir well. Using a spoon, drizzle cookies with chocolate. It doesn't have to be perfect.