I was feeling inspired by Mandy’s creation last week, so I set out to do a bit of Christmas baking. In my family, we don’t go crazy with Christmas gifts anymore. We tend to give small handmade gifts or something consumable. For years I gave everyone handmade soap, but I have branched out in the last few years and done a bit of baking, and preserving. I was attracted to these cookies because I had never heard of putting tahini in cookies; I usually associate this ingredient with savoury dishes. Curiosity won out and I made a batch, to check them out. Well, I really liked them, so here they are today, and don’t tell anyone, but I will be including them in my Christmas packages this year.
I will also be bringing a big plate of Tahini Cookies over to the gang at Angie’s Fiesta Friday. Hopefully everyone there will enjoy them and maybe feel inspired to include them in their Christmas baking too. Thanks so much to Angie of The Novice Gardener and all of the gracious co-hosts for continuing to host this awesome virtual blog party week after week!
I found this recipe in the November 2014 issue of Bon Appétit magazine.
1 cup flour
½ cup lightly toasted pine nuts
1/3 cup powdered sugar
1/3 cup tahini (well stirred)
¼ cup room-temperature unsalted butter
½ teaspoon salt
2 tablespoons black sesame seeds
2 tablespoons coarse sanding sugar
Preheat oven to 350° F.
Pulse the first 6 ingredients in a food processor, until the dough forms a ball around the blade.
Mix sesame seeds and sanding sugar together in a small bowl, and set aside.
Form dough into 1-inch balls and roll in the sesame mixture.
Place the balls on a parchment-lined baking sheet, spacing about 2 inches between each cookie.
Flatten the cookies slightly with a fork.
Bake until lightly golden brown, about 20 – 25 minutes.