Martha's Tahini Cookies

Name: Martha's Tahini Cookies
Ingredients: 1.5 cups unbleached all-purpose flour; 0.75 teaspoon baking soda; 0.5 teaspoon kosher salt; 1 stick (½ cup) unsalted butter, room temperature; 1 cup sugar; 1 large egg, room temperature; 1 teaspoon pure vanilla extract; 0.5 cup tahini, well stirred; 0.5 cup white sesame seeds, or a combination of black and white, lightly toasted

4.0

(1)

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By

Martha Stewart Test Kitchen

Updated on March 28, 2018

Yield:

20

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

Ingredients

1 ½ cups unbleached all-purpose flour
¾ teaspoon baking soda
½ teaspoon kosher salt
1 stick (½ cup) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
½ cup tahini, well stirred
½ cup white sesame seeds, or a combination of black and white, lightly toasted

Directions

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.