I’ve been away and didn’t get a chance to post the rest of the cookies. So get your baking trays ready, only 4 days left and 7 more cookies to go.
We learned some things about seeds and nuts during this baking session. We learned to tell if seeds or nuts are bad – even if not past their due date. Sometimes just from bad storage – a loose jar, an unsealed bag etc. We were about to use sesame seeds Rochelle brought with her for her cookie. “No” I said, let’s use mine. The aroma from the jar of seeds was off. I put the two side by side and we had a learning moment. That rancid smell is important to recognize, not just for seeds but oils as well. Thank heavens she brought some with her. 2018 Christmas Cookie #5 – Tahini Cookies.
Rochelle is Lisa’s sister and my favorite Godchild! Ahem, so what if she is the only one I have, she’s still the favorite. Baking is kind of new to her, but she did really well. Great at taking instructions like – read the recipe first, things in place etc. I think she will make an excellent baker as she has great attention for detail. It’s a science after all! Bake these cookies, I know you will like them. This batch will make 40+ cookies if you make them small. As always – enjoy!
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup sugar
3 tablespoons honey
3/4 cup tahini – please stir it well, otherwise you will get just the oils from the jar
1/4 cup toasted sesame seeds – try and get black and white sesame seeds
Preheat the oven to 350f
To a small dry frying pan over medium heat, toast the sesame seeds – shake the pan from side to side or use a spatula
when you get the aroma of the seeds toasting and/or you seed the colors change, stop and removed the seeds from the pan. If you don’t do this, the residual heat in the pan will burn the seeds – this works for all kinds of spices and nuts as well – set aside
Whisk flour, baking powder, and salt in a medium bowl
Using an electric hand or stand mixer on medium speed, beat butter, sugar, and honey until light and fluffy, about 3 minutes
Beat in the tahini, then add dry ingredients in 2 batches, beating after each addition until fully combined – the dough will be slightly sticky
Place toasted sesame seeds in a small bowl
Scoop out teaspoon size balls of dough into your palm and roll into balls
Dip tops of balls in sesame seeds, pressing lightly to adhere, and place sesame side up on the baking sheets – about 2″ apart
Bake cookies, rotating baking sheets halfway through, until golden brown, 13–15 minutes
Let cool on baking sheets (cookies will firm as they cool)
