MARTHA'S TAHINI COOKIES
Rolling the dough in sesame seeds enhances the flavor of the tahini and gives the cookies a satisfying crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 20
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Line four baking sheets with parchment.
- In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, sugar, egg, and vanilla on medium-high speed until light and fluffy, about 2 minutes. Beat in tahini. Reduce speed to low; beat in flour mixture until just combined. Cover and refrigerate until firm, about 30 minutes.
- Spread sesame seeds on a shallow dish. Scoop 2 tablespoons of dough; roll into a ball. Roll in sesame seeds until thoroughly coated, then transfer to prepared baking sheet. Repeat with remaining dough, spacing 3 inches apart. Bake, rotating halfway through, until golden brown, about 18 to 20 minutes. Transfer sheets to wire racks; let cool completely.
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Sameer Ali
[email protected]I've made these cookies several times and they're always a hit. They're the perfect balance of sweet and savory, and they're so easy to make.
anastasis theodoridis
[email protected]These cookies were a disappointment. They were dry and crumbly, and they didn't have much flavor.
Tariq Tiles Tips
[email protected]I'm not a huge fan of tahini, but these cookies were surprisingly good. They were soft and chewy, with a nice nutty flavor.
Shadi Palli Press Club
[email protected]These cookies were amazing! I loved the combination of tahini and chocolate. They were also really easy to make.
Malik WAHEED786
[email protected]Overall, I thought these cookies were pretty good. They were easy to make and had a nice flavor. I would recommend them to anyone who is looking for a gluten-free and vegan cookie recipe.
Karishma
[email protected]I had some trouble getting the cookies to hold their shape. They spread out a lot in the oven. I'm not sure what I did wrong.
Yf Yf
[email protected]These cookies were a bit too sweet for my taste, but otherwise they were good. I think I'll try reducing the amount of sugar next time.
Dianna Gifford
[email protected]I was pleasantly surprised by how much I enjoyed these cookies. I'm not usually a fan of tahini, but it worked really well in this recipe. The cookies were soft and chewy, with a slightly sweet and nutty flavor.
Lima Akhtar
[email protected]I've made these cookies several times and they always turn out perfect. They're chewy on the inside and crispy on the outside, with a rich tahini flavor. I love that they're also gluten-free and vegan.
Atoosa Rz
[email protected]These tahini cookies were a hit! They were easy to make and had a delicious, nutty flavor. I'll definitely be making them again.