Oh My Sweetie Pie

Did you know that tomorrow is Susie’s birthday? True story! Happy early birthday, Susie!!

 

While this recipe isn’t really related to Susie’s birthday, it is a fun alternative to a “usual” cookie. Not too long ago, Nick and I made hummus and had a bunch of tahini left over. I knew there must be something fun we could do with it and found it in the cookbook Jerusalem.

 

 

You see, Nick saw this cookbook in a local bookstore and fell in love with it. He didn’t buy it the first day we saw it, but he thought about it for about a month and then decided he had to buy it. So ever since then, we’ve been trying to put it to good use! That’s where the Sesame Tahini Cookies come in. This recipe was adapted from a recipe found in this book.

 

 

Sesame Tahini Cookies

Adapted from: Jerusalem: A Cookbook

Ingredients:

• 2 cups flour
• 2/3 cup butter
• 2/3 cup sugar
• 1 tablespoon molasses
• 1/2 cup tahini
• 5 teaspoons heavy cream or whole milk
• 1 teaspoon salt
• 1 teaspoon vanilla
• 1/4 teaspoon almond extract
• 1 teaspoon cinnamon
• 1/2 cup sesame seeds

 

Instructions:

• Pre-heat oven to 400 degrees and prepare two cookie sheets with parchment paper.
• Combine sesame seeds and cinnamon in a small bowl. Set aside.
• Cream butter, sugar, molasses, salt, vanilla, and almond extract together in mixing bowl.
• Once completely mixed, add in tahini heavy cream. When all ingredients are thoroughly incorporated, add in all flour and mix until combined.
• Take a small amount of dough and roll into a ball. Roll in sesame seeds and cinnamon. Continue until cookie sheet is full.

 

 

• Push cookies down with fork, much like you would do with peanut butter cookies.

 

• Bake cookies for 15-16 minutes.