Hye Thyme Cafe: Tahini Cookies

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)

Monday, May 26, 2014

Tahini Cookies

Tahini Cookies: Hye Thyme Cafe

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
1 egg
2 c flour
1 t baking soda
1/4 t salt
1/4 c hot water
sesame seeds

  1. Stir the tahini well to re-incorporate the oil, then cream together with the butter, brown sugar, and vanilla until light and fluffy.
  2. Beat in the egg until well incorporated.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Let cool right on trays to avoid scattering loose sesame seeds everywhere.

Stir tahini well to reincorporate the oil.
Cream together the tahini, butter, brown sugar, and vanilla.

Beat in the egg.
Whisk together the flour, baking soda, and salt, adding in three additions, then the water.

Roll into balls, flatten slightly and press tops in sesame seeds.
Bake at 350 for 18-20" until lightly golden.

Tahini Cookies: Hye Thyme Cafe

Tahini Cookies: Hye Thyme Cafe

Tahini Cookies: Hye Thyme Cafe

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