The next time you make Hummus and are left wondering what to do with the rest of your tahini, give these cookies a try. They have sort of a peanut butter cookie texture with that distinctive sesame taste. If you prefer your cookies to be more on the crispy side, try holding back a half cup of flour and pressing them out a little thinner before baking.
1 c tahini
1/3 c (5T) butter, softened
1 c brown sugar
1 t vanlla
2 c flour
1 t baking soda
1/4 t salt
1/4 c hot water
- Stir the tahini well to re-incorporate the oil, then cream together with the butter, brown sugar, and vanilla until light and fluffy.
- Beat in the egg until well incorporated.
- Whisk together the flour, baking soda, and salt, then add to the tahini mixture in two or three additions until blended in; mixture will be crumbly.
- Mix in the water last. You will note that the mixture is crumbly, but like a pie crust, when you give it a squeeze, it comes together.
- Pinch off pieces of dough the size of a walnut, roll into balls, flatten slightly and press the tops into a small bowl or plate of sesame seeds.
- If you get to the bottom of the bowl and the dough is too dry to come together, just run your hands under the faucet to moisten and continue rolling.
- Bake on un-greased baking sheet at 350 for 18-20" until lightly golden. If baking two trays at once, rotate half way through baking time - front to back and top to bottom.
- Let cool right on trays to avoid scattering loose sesame seeds everywhere.