The cookie cookbook is rolling along and I hope to be done soon, so I thought it was time to share a new recipe — a sneak peek, so to speak.
I love sesame seeds, sesame paste (tahini) and sesame oil — basically any form of sesame works for me, but usually in a savory dish. When I was brainstorming ideas for the cookie book, tahini made it to the notepad, though I’ve never baked or even tasted a cookie made with it. I was trying to decide which other flavours I would use with the sesame — maybe cardamom or Chinese five spice? — but I decided the first thing I should do was try baking a cookie that didn’t introduce more flavours and then go from there. When I first tasted these, I was so happy with the results that I decided they didn’t need anything else.
If you like sesame, these cookies are for you. They’re deceptively simple to make, but the double dose of flavour from the tahini and the sesame seeds is delicious. They’re light, yet rich — perfect with a cup of tea.
Once baked, these cookies are delicate, so handle with care. They freeze beautifully in an air-tight container. Keep them parve by substituting a good quality non-dairy margarine for the butter.
6 ounces butter — softened (3/4 cup)
1 cup tahini — well stirred
4 ounces powdered sugar — (1 cup)
1/2 teaspoon salt
1 teaspoon vanilla extract
10 ounces flour — (2 cups)
1 cup sesame seeds, for rolling
Preheat your oven to 350ºF.
Cream the butter, tahini and powdered sugar together in a stand mixer until smooth. Add the salt and vanilla and mix through.
Scrape the sides of the bowl down, add the flour and mix on low until it’s thoroughly mixed in and forms a dough.
I use a 1 ounce (2 Tbsp.) scoop to portion the dough, then roll them into balls. Roll the balls in the sesame seeds then place on a baking sheet lined with parchment paper. Gently press the balls down until they are approximately 1/2″ thick. Leave an inch between cookies because they will puff up a little as they bake.
Bake one pan of cookies at a time on the middle rack of the oven for 10 minutes. Turn the pan and bake another 10 minutes or until the bottom and edges have lightly browned.
Makes 24-30 cookies.