Tahini Thumbprint Cookies
Easy and delicious, fill these cookies with your favorite jam.
Ingredients
- 300 grams all purpose flour (2½ cups)
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 227 grams unsalted butter, at room temperature (2 cups or 14 Tablespoons)
- 150 grams of sugar (¾ cup)
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 180 grams tahini, stirred well before weighing/measuring (¾ cup)
- lemon jam (or any other flavor)
- sesame seeds (optional)
Instructions
- Preheat oven to 350° F. Line baking sheets with parchment paper. Set aside.
- In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of an electric mixer (or in a large bowl using a hand mixer), cream together the butter and the sugar. Add the egg, egg yolk and vanilla, beating until fully combined. Beat in the tahini until fully incorporated.
- Stir the dry ingredients into the creamed butter/tahini mixture, just until the flour is no longer visible.
- Shape balls of dough, each 20 grams or 1 Tablespoon. Coat each in sesame seeds, if desired. Slightly flatten the ball into a thick pancake and use your thumb to create a deep imprint in the middle of each cookie.
- Place between ¼ teaspoon to ½ teaspoon of jam in the center of each cookie.
- Bake for 15-17 minutes. The edges should be lightly browned.
- Allow the cookies to cool completely on the pan.
- Once cooled, add an additional small dollop of jam to the center of each cookie.
Notes
- Lemon jam works great in these cookies, but use any jam you like.
- Coating the cookies in sesame seeds adds a pretty look to them, but is completely optional.
Nutrition
Calories: 102kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 39mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 143IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 1mg
