Yum. They look gorgeous. So crisp. And sesame is an interesting ingredient. Will definitly try them. Thanks for sharing and have fun writing for The Kitchn. Congratulations.
I love reading your posts…thank you so much for sharing not just the recipe but for sharing the history that goes with them. This is my favorite blog! Your enthusiasm and passion for cooking and life shines through in this site. Thank you for inspiring me and my family to try new things and enjoy quality family time in the kitchen!
Yum, sesame seeds should be used more often in sweet and savory! I love those little italian cookies coated in sesame seeds. I like Laura’s suggestion above to make them into sandwich cookes (nutella!), although it might be gilding the lily:)
I visited the Southern East Coast in 2009, found your recipe, and made the cookies. I’m sorting my electronic file of thousands of recipes and found this again today. Thank you for, years later, still being ‘alive’ on the www. These were delicious when I made them 09.27.2009.
For years, I have searched for a Southern recipe made by my grandmother. She called it “black cake”, and would make little ‘test cakes’ for me, baked in the oven on newspaper. I have read may Black Cake recipes from the Caribbean. The only ingredient my mother mentioned being in my grandmother’s recipe was watermelon rind preserves. The cake was black, but not chocolate. I have thought the color could be from the use of dates and spices.
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The Duo Dishes says:
May 14th, 2009 at 5:53 pm
Read about these cookies while researching West African recipes. We had no idea they’re popular in SC and GA. So interesting to find out!
sivan says:
May 14th, 2009 at 11:51 pm
YAY! you deserve it buddy! big time.
Sarah says:
May 15th, 2009 at 3:57 am
Yum. They look gorgeous. So crisp. And sesame is an interesting ingredient. Will definitly try them. Thanks for sharing and have fun writing for The Kitchn. Congratulations.
Abigail says:
May 15th, 2009 at 6:14 am
these look so divine! love the use of sesame!!!
stacey says:
May 15th, 2009 at 7:13 am
I love reading your posts…thank you so much for sharing not just the recipe but for sharing the history that goes with them. This is my favorite blog! Your enthusiasm and passion for cooking and life shines through in this site. Thank you for inspiring me and my family to try new things and enjoy quality family time in the kitchen!
Hayley says:
May 15th, 2009 at 12:15 pm
Congrats on the guest post! These cookies sound incredibly addicting.
Tim says:
May 15th, 2009 at 3:21 pm
Thanks for all of the good wishes! You’re the best!
laura says:
May 15th, 2009 at 3:38 pm
Those look like they would be super with a little Nutella or peanut butter sandwiched between them.
unconfidentialcook.com says:
May 16th, 2009 at 12:13 pm
How lovely they are! I had no idea that southern cooking could be so simple with no fat drippings!
Anticiplate says:
May 16th, 2009 at 7:25 pm
Congratulations on becoming a guest poster on The Kitchn. That is wonderful!
Julie says:
May 19th, 2009 at 7:09 pm
Yum, sesame seeds should be used more often in sweet and savory! I love those little italian cookies coated in sesame seeds. I like Laura’s suggestion above to make them into sandwich cookes (nutella!), although it might be gilding the lily:)
Laura says:
September 4th, 2009 at 12:09 pm
These were delicious! Simple ingredients and technique, but a wonderful depth of flavor. You’re right, though, they are ridiculously addictive.
Tim says:
September 4th, 2009 at 4:06 pm
So glad you liked them, Laura!
Gale Reeves says:
October 27th, 2024 at 5:47 am
I visited the Southern East Coast in 2009, found your recipe, and made the cookies. I’m sorting my electronic file of thousands of recipes and found this again today. Thank you for, years later, still being ‘alive’ on the www. These were delicious when I made them 09.27.2009.
For years, I have searched for a Southern recipe made by my grandmother. She called it “black cake”, and would make little ‘test cakes’ for me, baked in the oven on newspaper. I have read may Black Cake recipes from the Caribbean. The only ingredient my mother mentioned being in my grandmother’s recipe was watermelon rind preserves. The cake was black, but not chocolate. I have thought the color could be from the use of dates and spices.
Thank you again for sharing the cookie recipe.