Yotam Ottolenghi's Tahini Cookies

Tahini is a paste made from sesame seeds that is used in both sweet and savory dishes.  Tahini smells very similar to peanut butter so when I saw this recipe for tahini cookies in Yotam Ottolenghi's cookbook, Jerusalem, I knew I'd have to try them.

 I would describe these cookies as a cross between a shortbread cookie and a peanut butter cookie.  They certainly have the texture of a shortbread cookie, but the mild flavor of a peanut butter cookie.  I enjoyed these cookies because they weren't too sweet and had a pleasant mild flavor.  I would have preferred just a touch more tahini because the flavor was quite subtle, but otherwise I really enjoyed these.  Definitely a fun cookie to make if you have extra tahini on hand!

    

Tahini Cookies

Adapted from Jerusalem

by Yotam Ottolenghi & Sami Tamimi

Makes 30-35 cookies

2/3 cup sugar

2/3 cup butter, at room temperature

a very full 1/2 cup tahini paste

1/2 teaspoon vanilla extract

5 tablespoons heavy cream

2 cups plus 1-1/2 tablespoon all purpose flour
 ground cinnamon, optional*

extra sugar, optional*

Note: These cookies do benefit from a sprinkling of sugar or cinnamon/sugar prior to baking.

Preheat the oven to 400F.  Place the sugar and butter in a stand mixer fitted with the beater attachment and beat on medium speed for 1 minute, until just combined but no aerated much. With the machine running, add the tahini, vanilla, and cream, then add the flour and beat for about 1 minute, until the dough comes together.  Transfer to a work surface and knead until smooth.

Pinch off 2/3 oz/20g of the dough and roll into a ball between your palms.  Use the back of a fork to push down lightly on top of the ball so that it flattens just slightly and takes on the marks from the tines.  Place on a baking sheet lined with parchment paper.  Continue with the rest of the dough, spacing the cookies 1-1/4 inches apart.  Sprinkle a little cinnamon and/or sugar, or both, on each cookie and then bake for about 10 minutes, or until golden (you have to watch them closely as the bottoms will brown very quickly).  Transfer to a wire rack to cool before serving.  They will keep in a sealed container for up to 10 days.

Theme: Nuts and Seeds