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| Tahini Cookies ready to serve! |
Tahini Cookies
Yield: about 2 dozen
Ingredients:
1 cup tahini, very well-stirred
1 cup granulated sugar
1 large egg
1 tsp. baking soda
1/8 tsp. cinnamon, or to taste
Dash saltNote: For a firmer cookie, add about 1/4 cup flour to the mixture
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toasted sesame seeds for sprinkling, optional
1. Preheat oven to 350°F.
2. Mix together the tahini, sugar, and egg in a mixing bowl. Sift-in the baking soda, cinnamon, salt, and flour, if using. Blend well.
3. Roll dough into walnut-sized balls with slightly dampened hands. (This helps to prevent sticking.) Place each ball on an ungreased baking sheet about 1 ½ inches apart.
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| Rolled cookie dough spaced far-enough apart to allow for spreading |
5. Sprinkle tops with toasted sesame seeds, if desired.
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| Criss-cross design made with the tines of a fork |
6. Bake for about 10 to 12 minutes. Cookie bottoms should be golden and centers slightly soft.
7. Cool on the baking sheet for 5 minutes, then cool completely on wire racks.
Cookie Baking Tip:
Roll the balls of dough the same size to ensure even baking and uniformly-sized cookies.
Yes! These are delish! And if you look in the dessert section of Alice Antreassian's cookbook (the vegetarian one), you will even find a recipe for cake with tahini! I am firmly convinced that tahini is the Armenian version of bacon (as in, "everything tastes better with bacon/tahini").
ReplyDeleteThank you thank you thank you for posting this!
Glad you like the cookie recipe, Ara.
ReplyDeleteIn reference to the cake... are you referring to the 'Sesame Seed Lemon Pound Cake'? That sounds really good. Maybe I'll give it a try when it's not so darn hot outside!
That's the one. Not being a baker, that recipe was a lifesaver a couple of times.
ReplyDeleteIf you bake the cake, Robyn, I volunteer to taste/test it!
ReplyDeleteIt's a deal, Bonnie!
ReplyDeleteThank you for your AMAZING website! I want to cook everything here. I am currently a college student living away from home & these recipes are invaluable to me :) THANK YOU THANK YOU THANK YOU!
ReplyDeleteAni
Hi Ani,
ReplyDeleteGlad you found us! If you have any cooking questions, feel free to email robyn@thearmeniankitchen.com.
Good luck in college!
Wow nice recipe! It waked the curiosity in me! I've never thought of adding tahini...
ReplyDeleteAwesome. It is my first time to hear about this tahini cookies. I can't wait to try this one and share with my best friend who is allergic to peanuts.
ReplyDeleteAdding a tiny bit of cinnamon to the mix goes very well with this, and brings to mind 'tahinov hatz', which is a truly wonderful pastry my grandma used to make from time to time.
ReplyDeleteHi there, I'm a tad obsessed with tahini, and also eat low carb - so these cookies are right up my alley! Could you tell me though, do they freeze? .....I'd like to know so I don't risk eating the whole batch in one sitting!
ReplyDeleteI must be honest, Helena. I never had leftover cookies to freeze! The only way to find out is to freeze some and see how well they turn out once defrosted. I'd love to hear the result of this experiment.
DeleteDid you leave out the flour ? For the cookies
ReplyDeleteDid you forget the flour in the ingredient list?
ReplyDeleteHow many cups of flour?
ReplyDeleteCan anyone tell me how many cups of flour?
ReplyDeleteCan't wait to make them but can you tell us how many cups of flour is needed
ReplyDeleteI apologize for the late response, Marie. This is a recipe for a delicate, no-flour-required cookie. However, that doesn't mean flour can't be added to give the cookies more body. Try adding about 1 cup of flour to the above recipe for a sturdier cookie. Bake at the same temp, for about the same amount of time.
DeleteThank you so much Robyn really appreciate it.
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ReplyDelete