This recipe is attributed to Mrs. Gustav P. Richards (Lizetta Wagener) in my copy of the Charleston Receipts. It has always been a great favorite. There are two more recipes for Benne cookies in the book; this is the first one.

     The other two recipes are very similar, but vary the amounts of the Ingredients. The cookies in each recipe should be brown and crispy when done. It is VERY EASY TO BURN THESE THINGS.

1. 2 cups brown sugar
2. 1 cup plain flour
3. 1/2 teaspoon baking powder
4. 1/4 teaspoon salt
5. 1 egg, beaten
6. 1 block (3/4 cup) butter
7. 1 teaspoon vanilla
8. 3/4 cup toasted benne seed

1. Cream the butter and sugar.
2. Add beaten egg, the flour sifted with salt and baking powder.
3. Add vanilla and benne seed.
4. Drop by teaspoon on greased cookie sheet.
5. Bake in moderate oven - 325 degrees .
6. Cook quickly (????????)
7. Allow to cool for one minute before removing from pan.
8. This makes a transparent wafer.
9. Yield: about 100