Tahini Cookies

The next time you make Hummus and are left wondering what to do with the rest of your tahini, give these cookies a try. They have sort of a peanut butter cookie texture with that distinctive sesame taste. If you prefer your cookies to be more on the crispy side, try holding back a half cup of flour and pressing them out a little thinner before baking.

INGREDIENTS :

1 c tahini

1/3 c (5T) butter, softened

1 c brown sugar

1 t vanlla

1 egg

2 c flour

1 t baking soda

1/4 t salt

1/4 c hot water

sesame seeds

1. Stir the tahini well to re-incorporate the oil, then cream together with the butter, brown sugar, and vanilla until light and fluffy.
2. Beat in the egg until well incorporated.
3. Whisk together the flour, baking soda, and salt, then add to the tahini mixture in two or three additions until blended in; mixture will be crumbly.
4. Mix in the water last. You will note that the mixture is crumbly, but like a pie crust, when you give it a squeeze, it comes together.
5. Pinch off pieces of dough the size of a walnut, roll into balls, flatten slightly and press the tops into a small bowl or plate of sesame seeds.
6. If you get to the bottom of the bowl and the dough is too dry to come together, just run your hands under the faucet to moisten and continue rolling.
7. Bake on un-greased baking sheet at 350 for 18-20" until lightly golden. If baking two trays at once, rotate half way through baking time - front to back and top to bottom.
8. Let cool right on trays to avoid scattering loose sesame seeds everywhere.