The Charleston Silver Lady

How to make Charleston Benne seed cookies

Posted 7/16/20

This lovely small cake stand was made to commemorate an iconic scene from old Florence, Italy. It was crafted to look like Florentine metal work that decoratively enhances the old style gesso and …

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The Charleston Silver Lady

How to make Charleston Benne seed cookies

Posted

This lovely small cake stand was made to commemorate an iconic scene from old Florence, Italy. It was crafted to look like Florentine metal work that decoratively enhances the old style gesso and plaster construction of this ancient part of the world.
In the center you see a miniature painting commemorating one from circa 1860.  
It is difficult to paint in miniature and takes an artist skilled in this special craft.  Italy was and still is abundant with talented artists who painted in miniature for royalty and other wealthy patrons of the arts.  It was exciting to have a miniature portrait on one small enough to be portable and the image evocative of emotion. 
I collect miniature portraits and have shown them several times in museums.
In Italy, they practiced gilding bronze to look like gold.  This cake stand’s technique is still known to this day as ‘bronze dore’’.
This regional work of art was made to hold the much beloved Florentine cookies made for well over 200 years.  Picture them served in an Italian castle, the stand resting on an embellished wooden table with the cookies piled in the shape of a tower, each lacy edge peaking out from under another. 
You can find Florentine cookies in specialty shops or online.  You can also make them and add a special flavor. Orange is especially nice.  Any recipe you find online will be simple and easy to make.  
I wrote previously that I would share my Charleston Benne Seed Cookie recipe. I use this stand for these cookies when I make them.  They are similar to Florentine cookies and look beautiful layered on the stand.
This recipe from my Petrie family has been in our family many generations.
This is not hard. It takes a little time and is worth the effort as they are incredible.
Toast 2 cups of sesame seeds. Make sure they are golden brown as the nutty taste is what you want. Swirl them around in a hot pan until they toast. They are oily and will burn. When done, let them cool. 
Combine the following:
2  1/2 cups of light brown sugar
1 1/2 cups of room temperature salted butte
  Use the best butter you can buy
3 regular size eggs at room temperature
Whip this in your electric mixer 5-7 minutes until it is light and fluffy. After whipping, stir in the toasted sesame seeds.
Add 2 cups all purpose flour.
Add 1/4 tsp plain table salt.
2 tsp orange extract  (use vanilla or almond if you prefer but orange is fantastic) 
Combine and mix into a soft dough.
Line cookie sheets with parchment paper.  I usually use 2 sheets and have more paper ready as I take a batch off to cool.
We use an iced tea spoon to place the batter on the cookie sheets as it seemed easier as you need just 1/2 tsp of batter for each cookie.  You want to make these cookies small so they will stay crisp.  
Bake at 300° for about 13 minutes.  They will be evenly dark all over. Keep them in the oven long enough to develop the flavor and color they are known for. Don’t take them out too quickly or they will not ‘snap’ when you eat them. 
Let them cool completely on the parchment paper. Pull it off the cookie sheet and set it aside with the cookies attached.  You will have to ‘peel’ them off the cookie sheet.
Place any leftover cookies (ha! ha!) in an air-tight container, preferably a glass jar or cookie tin so they don’t fall apart. 
They look perfectly at home resting on top of a nearly 150 year old cookie stand that provides inspiration today. 
 

entertaining, cooking, recipe, benne seed cookies

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