My first thought was to make some cookies, because... well... cookies! Who doesn't love cookies? I had my great-grandma's peanut butter cookie recipe out as something to make soon. My first inclination was to replace the peanut butter with tahini and call it a day. But her recipe makes A TON of cookies. And as I mentioned before, we have had a lot of sweets around lately. Besides, what if it didn't work? That would be an epic waste! So, I went to something much smaller... and it worked pretty beautifully.
These cookies aren't overly sweet. I can imagine they would be perfect alongside an afternoon tea. I wouldn't know because despite my best efforts to turn into a tea drinker, I just can't do it. Maybe someday! The cookies have a really nice nutty flavor and a great texture. As an added bonus, there are no eggs in the dough, so you can taste away!
I would like to give my aunt an encore tahini recipe. What are your favorite non-hummus ways to use tahini?
makes 8 medium cookies
1/4 cup butter, softened
1/4 cup sugar
1/4 cup tahini
2 tsp honey
1/2 tsp vanilla
2/3 cup whole wheat flour (I used white whole wheat)
1/4 tsp baking powder
pinch of salt
1-2 additional T of sugar
- In a mixing bowl, stir together the butter and sugar. I used my spatula to make sure it was fully incorporated and there were no lumps of butter.
- Stir in tahini, honey and vanilla.
- Rather than using a second bowl, I piled the flour on top of the we ingredients and then added the baking powder and salt to the top of the flour. I mixed the dry ingredients briefly with one another before stirring them into the wet ingredients. (Hey, the fewer dishes to wash, the better. Am I right?)
- Chill dough for an hour.
- Preheat oven to 350F
- Divide the dough into 8 equal pieces and roll them into balls. Roll the balls in sugar and place on a non-stick baking sheet. Flatten slightly with the ball of your hand or the bottom of a glass.
- Bake for 14-16 minutes. Tops should crack some. Cool on the cookie sheet for at least 8 minutes. They are very soft right out of the oven, and moving them too quickly could result in a crumbled cookie. (If that happens, go ahead and eat it! The warm cookies are really good.) They hold together much better after they have cooled.
Some other great cookie options: