One of my favourite activities during the holiday season is baking, and I usually end up baking with a friend whenever I return to Ontario for Christmas. This year was no exception. After all, what better way to celebrate than by sharing delicious food with friends and family?
This cookie had a slightly crumbly texture, and it was full of sesame goodness thanks to the generous coating of toasted sesame seeds on the outside and the tahini in the dough. It’s super easy to make and received rave reviews from everyone.
My friend and I baked a half-batch of the original recipe and made the following changes:
- whole wheat flour instead of white flour
- used toasted black and white sesame seeds instead of only white sesame seeds
- rolled the cookies in a beaten egg before coating in sesame seeds
- flattened the cookies slightly before baking
Sesame cookies with tahini
Yield: ~ 15 cookies
Recipe modified from: http://www.epicurious.com/recipes/food/views/Gilded-Sesame-Cookies-236670
- 1/4 cup unsalted butter, room temperature
- 1/4 cup white sugar
- 1/4 cup tahini, well-stirred
- 1/2 tsp vanilla extract
- 1/2 cup + 2 tbsp whole wheat flour
- 1/4 tsp baking powder, sifted
- pinch salt
- 1 egg, beaten
- 1/4 cup sesame seeds, toasted (I used both black and white sesame seeds)
- Cream together butter and sugar until pale and fluffy, add tahini and vanilla and mix well.
- Add flour, baking powder, and salt to the butter mixture, mix to form a dough.
- Shape dough into a disk, chill in the fridge for 1 hour.
- Preheat oven to 350 °F and line 1 cookie sheet with parchment paper.
- Form dough into 1.5 inch balls (the dough will be crumbly) and flatten slightly, dip into egg, then roll in toasted sesame seeds.
- Arrange dough on cookie sheet with 1 inch of space between cookies, bake for 12-14 minutes, cool on the tray for 5 minutes.