1/2 c. sesame (benne) seeds
1 c. packed light brown sugar
1 lg. egg
1 c. flour
1/2 tsp. baking soda
3/4 c. soft butter
1 tsp. vanilla
Salt to taste

Brown the seeds in a skillet, stirring often until lightly browned. Let cool. In an electric mixer, combine sugar, egg and vanilla along with the butter and beat smooth. Sift flour, salt and baking soda and toss with the sesame seeds. Add to the butter mixture and blend well.

Cover and refrigerate 2 hours. Preheat oven to 375 degrees. Drop the batter by spoonfuls onto ungreased cookie sheet, leaving about 2 inches between each cookie. Bake about 10 minutes or until browned around the edges.

Remove from oven - cool on pan 1 minute and then remove with a spatula. May be kept in tins for several days or weeks. Makes 30-36 cookies.