6 tablespoons ( 3/4 stick or 1/3 cup) butter, softened
3/4 cup brown sugar
1 tsp vanilla
1/2 cup flour
1/4 tsp salt
1/4 tsp baking powder
1 cup toasted benne (sesame) seeds*
*Note: To toast the seeds, spread them in a thin layer in a dry skillet, then place over moderate heat, stirring or shaking pan frequently, until slightly browned.
Preheat the oven to 350 F and grease some cookie sheets or line with parchment paper.
Cream together the butter and sugar, then add the egg and vanilla, and beat until light and fluffy. Stir and toss together the flour, salt, baking powder, and sesame seeds. Add to the first mixture and stir until completely mixed.
Drop small teaspoonfuls of the dough about 2 inches apart onto the prepared cookie sheet. Bake for about 8 minutes, or until cookies have spread and are lightly browned. Remove from the oven, let cool for about 30 seconds, then carefully lift a corner to see if the cookies are firming up. If so, remove carefully with a spatula, and transfer to racks to cool. If they become too hard on the sheet, put back in the warm oven for about a minute to soften slightly. Stored airtight, these keep for weeks. Makes about 75 small cookies.
Source: The Fannie Farmer Baking Book by Marion Cunningham, 1984