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.
In a medium bowl, whisk together flour, baking soda, cinnamon and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, sugar, egg, and vanilla on medium-high speed until light and fluffy, about 2 minutes. Beat in tahini. Reduce speed to low; beat in flour mixture until just combined. Cover and refrigerate until firm, about 30 minutes.
Spread sesame seeds on a shallow dish. Scoop 1 round tablespoon of dough; roll into a ball. Roll in sesame seeds until thoroughly coated, then transfer to prepared baking sheet. Repeat with remaining dough, spacing 3 inches apart. Bake, rotating halfway through, until golden brown, about 18 to 20 minutes. Transfer sheets to wire racks; let cool completely
I’m sure most people will say who needs another chocolate chip cookie recipe, but when the source of that recipe is Dorie Greenspan, the ultimate baker of cookies, well one most stop , bake, taste and enjoy. This recipe is a slightly more adult version of the classic cookie adding spices you might not think of adding to the cookie- ground coriander and nutmeg. Before dismissing this, please reconsider…. these spices enhance the flavor, but the flavor is indeed subtle and delicious. I like the idea of adding some spice to chocolate chip cookies and plan to experiment myself with cinnamon and chinese-five spice powder. These cookies have a nice chewy texture, more so than a classic chocolate chip. This is definitely a great alternative and also seems to appeal to those who may not normally like a chocolate chip cookie. I highly recommend Dorie’s cookbook, “Dorie’s Cookies” published in 2016. It’s a great cookie bible from one of the greatest baker of our time. I use this book over and over again. I especially enjoy how Dorie suggests variations and changes to her recipes to try for fun. If you can’t have fun baking and eating cookies, well when can you have fun?
From by the bay, wishing you fun chocolate chip cookie food memories!
Best New Chocolate Chip Cookie Recipe
By Dorie Greenspan from Dorie’s Cookies 2016
Makes about 50 cookies
1 3/4 cups (238 grams) all-purpose flour
2/3 cup (91 grams) whole wheat flour
3/4 teaspoon baking soda
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground coriander
2 sticks (8 ounces; 226 grams) unsalted butter, cut into chunks, at room temperature
Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.
Whisk together the flour, salt, and baking soda.
Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well-blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes inches Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts.
Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.
Bake the cookies- one sheet at a time and rotating the sheet at the midway point- for 10-12 minutes, or until they are brown at the edges and golden in the center; they may still be a little soft in the middle, and that’s just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature.Repeat with the remainder of the dough, cooling the baking sheets between batches.
Repeat with the remaining dough, being certain to use cool baking sheets.
My mother’s favorite breakfast treat is cheese danish. She can brutal in her commentary on cheese danish from various bakeries, so it was with some trepidation that I tried this recipe one Sunday morning, especially since this recipe uses frozen puff pastry. I used a little Greek yogurt in my cheese mixture as a tribute to my mother’s greek heritage. Maybe it was the greek yogurt that won my mother over, but she loved her cheese danish and that it the ultimate testament! Wow your family this weekend with this easy recipe!
From by the bay, wishing you easy food memories!
Easy Cheese Danish
8 ounces cream cheese, at room temperature
1⁄4 cup confectioner’s sugar, plus additional for dusting
2 extra-large egg yolks, at room temperature
2 tablespoons greek yogurt
1 teaspoon pure vanilla extract
1⁄4 teaspoon kosher salt
2 teaspoons grated orange zest
1 (2 sheet) box frozen puff pastry, defrosted
1 egg (beaten with 1 tablespoon water, for egg wash)
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place the cream cheese and sugar in the bowl use a fork and mix until smooth. Add the egg yolks, yogurt, vanilla, salt, and orange zest and mix until just combined.
Unfold 1 sheet of puff pastry on the parchment sheet roll it slightly with a floured rolling pin until it’s a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Try not to cut the parchment sheet. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Then fold the other two corners in, until you have a square again. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Dust the danish with confectioner’s sugar. Serve warm.