Serves: 5
Total Calories: 1,060
Yield: 6 dozen cookies
Toast benne seeds until light brown; do not burn seeds. Cream butter, margarine, and sugar together until fluffy. Add flour and milk, stir until just combined. Add benne seeds, coconut, almonds, vanilla, and salt. Mix well.
Preheat oven to 325°. Take up about 1 tablespoon of dough for each cookie and roll into a 1-inch ball. Flatten slightly and place 1 inch apart on lightly greased cookie sheet. Bake at 325° for 15–20 minutes. Cool on racks.
This Benne Cookies recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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