Tahini Cookies

If you’re a peanut butter cookie fan, I highly recommend you giving this tahini version a try. The edges are crisp and the middle is delightfully chewy!

What you’ll need
– 1/2 cup butter, softened
– 1/2 cup tahini
– 1 cup sugar
– 1 egg
– 1 Tablespoon vanilla
– 1 teaspoon baking power
– 1/2 teaspoon salt
– 1 cup flour
– sesame seeds, as needed

What you’ll do:
– Cream together the butter, tahini, and sugar for 1 minute or until light and fluffy.
– Beat in the egg and vanilla.
– Slowly add in the dry ingredients until just combined, being sure to scrape down the sides and bottom of the bowl.
– Cover the dough and chill in the refrigerator for 2 hours.
– Preheat your oven to 350F and line a large baking tray with parchment.
– Using a 1 1/2 T sized cookie scoop, portion out the dough, roll into a ball, and roll in the sesame seeds.
– Add your cookies to the baking tray, leaving 2 inches between each cookie. Bake for 12 minutes, or until the cookies turn a golden brown. (Put any unbaked dough back in the refrigerator until you are ready to bake them.)
– Transfer to a cooling rack and ENJOY!

A few notes:
– The sesame seeds really add to the overall texture and flavor of the final product, so I wouldn’t skip out on them.
– I got my sesame seeds from the spice section at Walmart. I used half the jar (about 2 T) but the size of your cookies will ultimately determine how much you need.
– You’ll notice the dough is quite greasy when you’re rolling it out. I was concerned about that at first, but it does bake off in the oven.
– Using a 1 1/2 Tablespoon cookie scoop, I made 27 cookies.