Historically called, "Benne Wafers", these cookies originated with enslaved West Africans who brought the benne (sesame) seed to the Southern Colonies in the 1700's. The real benne seeds had a much richer flavor than sesame, but over time sesame seeds were used for the cookies.  The crisp wafers were very popular in the 1800's and old family recipes still exist today. Makes 6 dozen two & 1/2 inch cookies.
Ingredients
3/4 cup butter
1 & 1/2 cups firmly packed brown sugar
1 & 1/2 teaspoons vanilla extract
2 eggs
3/4 cup benne seed (sesame seed) toasted
1 & 1/4 cups sifted all-purpose flour
1/4 tablespoon baking powder
1/4 teaspoon salt
Steps
  1. Toast the sesame seeds on a cookie sheet in a 350° F oven for about 7 minutes. While they're toasting, shake the pan a few times to keep them toasting evenly.   Let cool to room temperature.
  2. In a medium-size bowl, whisk together flour, baking powder, and salt.  Set aside.  
  3. Prepare cookie sheets by greasing or lining with parchment paper.  Preheat oven to 350 degrees.
  4. In a second mixing bowl, cream butter, sugar, and vanilla together until fluffy. Beat in eggs and sesame seed.
  5. Make small balls from dough, teaspoon size.  Place on prepared cookie sheet about 2 -3 inches apart - they will spread. Bake in preheated 350° Foven for 8 to 10 minutes.