Sesame Tahini Cookies #Recipe
Recipe type: Dessert
Cuisine: Middle Eastern
  • 11⁄4 cups all-purpose flour
  • 1⁄2 teaspoon baking powder
  • 1⁄4 teaspoon kosher salt
  • 1 stick unsalted butter, softened at room temperature
  • 1⁄2 cup granulated sugar
  • 1⁄2 cup tahini, well blended
  • 1 teaspoon pure vanilla extract 1⁄3 cup sesame seeds
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine the flour, baking powder, and salt, and mix together well.
  3. In the work bowl of a stand mixer, beat together the butter and sugar until pale and fluffy, about 3 minutes. Then add the tahini and the vanilla extract. Beat to incorporate. Reduce speed of the mixer and begin to add the flour mixture in batches, continuing to mix until it forms a crumbly dough.
  4. Transfer the dough to a work surface covered with plastic wrap. Press the dough into a disk, wrap it in the plastic and refrigerate it for about an hour, or until it becomes firm.
  5. Line 2 large baking sheets with parchment paper. It’s best to alternate baking sheets since you will not be able to fit all the cookies on one sheet.
  6. Place the sesame seeds in a bowl.
  7. Remove dough from refrigerator and pull pieces from the dough and roll them out into 1-inch balls. Then roll each ball in the sesame seeds and place on baking sheet, arranging the cookies about 2 inches apart.
  8. Bake at 350 degrees for 12 to 15 minutes, until the cookies are puffed up and start to crack. Remove from oven and allow to cool on baking sheet for about 10 minutes before transferring to a cooling rack.
Recipe by The Catholic Foodie at