Toasted Sesame Tahini Cookies

Seeds of Collaboration (SoCo) is a company that produces delicious tahini and has a social mission as well. Their mission is seeding a healthy change in kitchens and communities. They believe economic collaboration is a way to build bridges. SoCo supports MEET – Middle East Entrepreneurs of Tomorrow – a non-profit in full partnership with MIT since 2004, that connects young Israeli and Palestinian students using the common language of technology and entrepreneurship. Every SoCo jar sold helps fund an Israeli-Palestinian student startup at MEET.

I’m working with SoCo as an affiliate, helping to promote their brand. Tahini is made from grinding toasted sesame seeds into a paste. It has an intense, nutty flavor and is high in protein and minerals. I used SoCo’s beautiful, smooth tahini to make delectable cookies. I coated the dough with lightly toasted white sesame seeds before baking, to add crunch. Not too sweet with an earthy, nutty flavor, these cookies are a special treat! If you would like to purchase some of SoCo’s tahini, please click on this link https://eatsoco.com?sca_ref=122595.JymXjlgLJp 

Check out my new site https://pamflorence.com Please consider joining me for a custom cooking class!

Toasted Sesame Tahini Cookies
Print Recipe
Servings
15-20 large cookies
Servings
15-20 large cookies
Toasted Sesame Tahini Cookies
Print Recipe
Servings
15-20 large cookies
Servings
15-20 large cookies
Ingredients
Servings: large cookies
Instructions
  1. Pre-heat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone pads (Silpat). Spread the sesame seeds in a single layer on one of the baking sheets and place in the oven. Bake the sesame seeds until lightly toasted, about 5-8 minutes. Set aside seeds to cool.
  2. Add the butter and sugar to a large bowl. Using a hand mixer, cream the butter and sugar together until smooth. Add the tahini, maple syrup and vanilla and blend until combined. Add the flour, baking powder and salt and mix the dough together by hand, using a rubber spatula. If the dough is too wet add another tablespoon of flour, stirring to combine. Refrigerate the dough for at least 30 minutes.
  3. Place the toasted sesame seeds in a bowl. Scoop 2 tablespoons of the dough and roll it into a ball. Place the ball into the bowl of sesame seeds and toss to coat. Repeat with all the dough. Flatten the balls into discs with the flat bottom of a glass or with your hands. Place the cookies on the baking sheet lined with parchment. Bake the cookies for about 12-15 minutes or until the the edges and bottoms are golden brown. Let the cookies cool on the tray for about 10 minutes and then remove to a wire rack to continue cooling. Serve warm!

One comment

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: