Middle Eastern food is having a big moment in the food world. Along with that trend baking with tahini seems to be everywhere. I always have a jar of tahini in my home, it has so many uses from making hummus to salad dressing and sauces. I love the results when I have used tahini in my baking. This cookie has easily become a family favorite. A cookie that is slightly crisp thanks to being rolled in black and white sesame seeds, warm from the cinnamon and a light nutty flavor from the tahini. The cookies last for a week stored in an airtight container. (Although the cookies never last that long). You should definitely give this cookie recipe a try!
From by the bay, wishing you great tahini food memories!
Cinnamon Tahini Cookies
Recipe adapted from Martha Stewart, “Martha’s Tahini Cookies”
Makes approximately 32 cookies
- 8 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla
- 1/2 cup tahini, well mixed
- 1 1/2 cups all purpose flour
- 1/2 teaspoon fine sea salt
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup lightly toasted sesame seeds, white or black and white mixed
Preheat the oven to 350 degrees. Line four baking sheets with parchment.