I found this a couple years ago on this website - always wanted to try and finally did this year (2011) It's outstanding!

Reminds me of those little 'candies' sesame seed and honey type. But strangely enough, no honey in this. Now if someone will help out with how to pronounce this??? thanks!

Diana's Desserts - www.dianasdesserts.com
http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/1911/Recipe.cfm

Benne Cakes

Servings: 3 dozen
Comments:
Benne cakes are traditionally associated with the Deep South, where bennes – sesame seeds – are considered good luck. The recipe actually originated in West Africa, and is enjoyed the world over for its wonderful taste. Wafers and cookies made from benne are now a part of Kwanzaa ("first fruit" in Swahili), the African-American family festival that lasts from December 26 through January 1.

Serve these crunchy little cakes ( also called wafers) at your Kwanzaa parties and celebrations as a delicious appetizer before the meal.
Ingredients:
1 cup brown sugar, firmly packed
1/4 cup unsalted butter, softened
1 egg, beaten
1 teaspoon pure vanilla extract
1 teaspoon freshly squeezed lemon juice
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup toasted sesame seeds

Instructions:
Preheat the oven to 325 degrees (160 C) and lightly grease a cookie sheet. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, vanilla and lemon juice. In a small bowl, whisk the flour, baking powder and salt. Mix the dry ingredients into the butter mixture and stir in the sesame seeds. Drop by the teaspoonful onto the prepared cookie sheet about two inches apart. Bake for 15 minutes, or until the edges are lightly browned.

Makes 3 dozen Benne Cakes

Angie’s Fig Cookies and Angie's Surprise

Got this from Angie Fischer, one of my good friends. Very mild, and addictive. There is a filling (with figs,) but it's too much work and we like them plain. Very yummy. Could also roll in candy sprinkles

NOTE: they do spread and flatten out. very buttery. Make into maybe 1" balls.
Remember if mixing in KitchenAid - do not put double recipe in at once. too much at once. Hold out part of the flour and hand mix in at end. Maybe try dough hook??

– xmas 2001
350°F Yield: LOTS!!

5 cups flour
1 cup butter
2 teaspoons baking powder
1 cup sugar
4 eggs
1 teaspoon vanilla
sesame seeds – to roll in

Mix together to form the cookie dough. Dough should have a consistency a little firmer than bread dough. Roll dough into logs about the size of your middle finger, cut into 2” lengths. Roll in sesame seeds and place on UNGREASED cookie sheet Bake at 350°F until brown – about 15 minutes

Filling:
Candied cherries
Candied Mixed fruit
raisins
black pepper
fresh fig
walnuts

Put in grinder a little at a time, alternating the ingredients.
Add a little water for moisture.
Wrap in towel and refrigerate overnight.
Mix fig cookie dough.
Roll out flat, and put fig cookie mixture in. Fold dough over mixture.
Bake until golden (not dark) brown.

We have  never made the filling, but that is why they are called fig cookies.