In the kitchen: Simple Tahini Cookies
These cookies are ridiculously easy to make (just throw everything into a food processor and voila!), and they go wonderfully with coffee or tea. They're kind of reminiscent of peanut butter cookies, only with a modern, edgy twist thanks to the sesame tahini.
Oh and they're toddler-approved too ;)
Read on for the recipe....
Simple Tahini Cookies
*recipe inspired by (but completely modified from) the November 2014 Bon Appetit magazine. The original recipe was far too try. This version is way better!
1 cup flour (I used half whole wheat, half all-purpose)
1/2 cup dry-roasted unsalted cashews (or pine nuts)
1/3 cup powdered sugar
1/2 cup tahini
1/3 cup butter, room temperature
1 egg
1/2 tsp salt
topping:
2 Tbs black sesame seeds
2 Tbs sugar (sanding sugar or demerara if you have it)
Preheat oven to 350 degrees. Place the first 7 ingredients into a food processor and process until the dough comes together into a ball. Form dough into 1 inch balls, then roll them in a mixture of sesame seeds and sugar. Place them on a cookie sheet lined with parchment paper, and flatten the balls slightly. Bake for 20-25 minutes, then transfer to a wire rack to cool. Enjoy!
1/2 cup dry-roasted unsalted cashews (or pine nuts)
1/3 cup powdered sugar
1/2 cup tahini
1/3 cup butter, room temperature
1 egg
1/2 tsp salt
topping:
2 Tbs black sesame seeds
2 Tbs sugar (sanding sugar or demerara if you have it)
Preheat oven to 350 degrees. Place the first 7 ingredients into a food processor and process until the dough comes together into a ball. Form dough into 1 inch balls, then roll them in a mixture of sesame seeds and sugar. Place them on a cookie sheet lined with parchment paper, and flatten the balls slightly. Bake for 20-25 minutes, then transfer to a wire rack to cool. Enjoy!
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