Sesame Tahini Cookies
Ingredients
- 1 ¼ cups all-purpose flour
- ¼ cup almond flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup 8 tablespoons or 1 stick unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 teaspoons sesame oil
- ½ cup tahini, warmed to liquify if too stiff and stirred
- ¾ cup mixture of white and black sesame seeds
Instructions
- Whisk together flour, almond flour, baking soda and salt in a medium mixing bowl.
- In the bowl of an electric mixer using the paddle attachment, cream the butter and sugar on medium speed until somewhat light.
- Add egg and blend well.
- On low speed, add vanilla, sesame oil and tahini and mix well.
- Add the dry ingredients, on low speed until a soft dough forms.
- Using a rubber spatula, transfer the dough to a medium bowl and cover with plastic wrap. Refrigerate for approximately 30 minutes.
- Preheat oven to 350° Fahrenheit. Line 2 large sheet pans with parchment paper.
- Place mixture of sesame seeds in a small bowl.
- Using a 1 tablespoon measure or ice cream scooper, scoop a heaping tablespoon of dough and roll it into a ball.
- Roll ball in sesame seeds and place on prepared sheet pan, approximately 2 inches apart.
- Repeat scooping and rolling balls in sesame seeds until all the dough is used. You should have approximately 30 balls. Place unbaked balls on a stiff plate until ready to bake.
- You will need to bake cookies in batches.
- Bake cookies for 13-14 minutes or until cookies are nice and brown.
- They will flatten while baking and crisp as they cool.
- Store between pieces of wax paper in an airtight container.
Notes
Makes approximately 30 cookies