This first post about benne seed cocktailers in the Tasting History series comes from probably the most iconic Southern cookbook from the past, Charleston Receipts. It was compiled by the Junior League of Charleston in 1950. This thick tome is 375 pages of historical deliciousness and some rather weird stuff, but I've enjoyed the ones I've tried from here before. I'm starting with benne seed cocktailers. Benne is also better known as sesame seed, and cocktailers refers to small biscuit-cookies that are enjoyed with booze.

Benne has a storied past, but with its health benefits that include fiber, calcium, iron, and thiamin, these nutty little seeds need to garner more attention than being sprinkled on burger buns. I found a 16 oz. bag at Homegoods for $2.99. You can find smaller jars for more money in the spice section at any grocery store, but places with bulk bins are a good place to look too.

Benne Seed Cocktailers

Makes about 40

Ingredients

2 cups all purpose flour, unsifted
1 teaspoon salt
Dash of cayenne pepper
¾ cup Crisco, unflavored
¼ cup cold water
1 cup benne seeds
Additional salt for finishing

Directions

Put the benne seeds in a large skillet and spread out. Heat over medium heat for 3-5 minutes, stirring occasionally. Remove from the heat immediately when they start to jump and pop.
Set the seeds aside to cool and mix flour, salt, and cayenne together.
Cut in the Crisco in small chunks, add the water, and use the paddle attachment in a stand mixer, or your hands to mix until you create a shaggy dough. It's ready once most all of the flour is incorporated in.
Add the benne and continue until just about all of the seeds are evenly mixed into the dough.
Preheat the oven to 300 degrees F.
In between two sheets of parchment paper, use a rolling pin to roll the dough to between ⅛" to ¼" thickness. Use a 1 ½" (ish) round cutter to cut out cookies and place on a parchment lined cookie sheet. Re-roll scraps as needed.
Bake for 30 minutes and remove from oven.
Sprinkle additional salt on hot cookies.
Serve immediately, or these can be kept sealed up (after cooling) for a week but you may want to heat them up in the oven to crisp them back up.

These biscuit-cookies are dry and not exactly flavor powerhouses that you'll want to scarf up on their own, but maybe you will after the taste becomes more familiar. I ate about three of them straight up and kind of like the nutty aftertaste that lingers. Later this week I'll share a tasty way to enjoy these that I learned from one of my favorite farmers.