3/4 c. butter
2 c. white sugar
1/2 tsp. vanilla extract
1 egg
2 1/2 c. self-rising flour

Lightly grease cookie sheet (Pam) and preheat oven to 350°F.

Cream butter with white sugar until fluffy. Add vanilla extract and egg. Gradually beat in flour. If necessary, add a little more flour to make dough that can be handled. Form into 1-inch balls. Roll into Benne seed, coating completely.

Bake 12 minutes until golden brown. Remove to wire racks to cool. DO NOT OVERBAKE! Store in a loosely covered container.

Makes 5 dozen.

Chewy, crisp on the edges. Wonderful cookies about 2 to 2 1/2-inches across.

"Benne" seed are "sesame" seed on the grocery store shelf.

From News and Courier Paper, 1966.

Mary Wanda Muckenfuss made these often!