Experimental

Tahini Cookies

An experimental recipe. Uses Tahini.

Ingredients

• 1 cup (240 g) tahini
• 3/4 cup (150 g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (120 g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Sesame seeds, for topping (optional)

Directions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the tahini and sugar until well combined.
3. Add the egg and vanilla. Mix well.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the tahini mixture, stirring until a dough forms.
6. Roll the dough into small balls (about 1 tablespoon each) and place on the prepared baking sheet, leaving space between each cookie.
7. If desired, gently press each ball to slightly flatten and sprinkle with sesame seeds.
8. Bake 12-15 minutes, or until the edges are lightly golden.
9. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• These cookies will be soft when first out of the oven but will firm up as they cool.