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Martha's Tahini Cookies

Recipe photo courtesy of Mike Krautter

Rolling the dough in sesame seeds enhances the flavor of the tahini and gives the cookies a satisfying crunch.

Source: Martha Bakes, Episode 909



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How would you rate this recipe?
  • penguinschu
    12 MAY, 2018
    These aren't just good. They are really good. Lovely smooth flavor. My Mother-in-law is begging me to wrap two up for her to take on the plane tomorrow. Begging! It's kind of embarrassing. So good. Tahini can be a little pricy but you can use the rest to make super good hummus at home.
  • anntaylor0614
    6 MAY, 2018
    Absolutely delicious! I replaced the all purpose flour with whole wheat pastry flour, and they came out great.
  • MS11241189
    2 APR, 2018
    I made these tonight and they are fabulous. This is a really light and crispy cookie. I only used white sesame seeds though.

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