Description
Twenty-four small tahini drop cookies with sesame tops.
Ingredients
Scale
- 1 1/2 cups All-purpose flour
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Fine salt
- 1/4 cup Unsalted butter, softened
- 1/2 cup Light brown sugar, packed
- 1/2 cup Well-stirred tahini
- 1 egg Large egg
- 1 teaspoon Vanilla extract
- 1/4 cup Sesame seeds
Instructions
- Heat oven to 350°F and line two sheets with parchment. Stir separated tahini until uniform. Whisk 1 1/2 cups flour, 1/2 tsp baking soda and 1/4 tsp fine salt. Toast 1/4 cup sesame seeds in a dry skillet just until fragrant, then cool completely.
- Beat 1/4 cup softened butter with 1/2 cup packed brown sugar until creamy. Beat in 1/2 cup tahini, 1 egg and 1 tsp vanilla. Fold in the flour mixture just until a soft dough forms. If the tahini brand makes dough runny, document a short chill rather than silently adding flour.
- Scoop about 1 tbsp each for 24 portions. Gently flatten the top of each mound into cooled sesame seeds and place seed-side up with space between on prepared sheets. Bake one sheet at a time at 350°F approximately 10–12 minutes, until edges lightly gold and centers look set.
- Cool on the sheet 5 minutes, then move to a rack and allow about 25 minutes after the final batch to cool fully. Measure actual spread and yield in a test; the cookies may firm more as they cool.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 30 minutes, included in the total.
Untested estimate: two sequential 12-minute batches plus 30-minute cooling; preheat excluded.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 30 minutes
- Cook Time: 24 minutes
- Category: Cookies
Nutrition
- Serving Size: One cookie