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This cookie recipe is adapted from my go-to peanut butter cookie recipe. I think I like it better sesame style with tahini!

Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
10 mins
total:
40 mins
Servings:
34
Yield:
34 small cookies
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Ingredients

34
Original recipe yields 34 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Cream butter, tahini, brown sugar, and white sugar together with an electric mixer until smooth and fluffy. Pour in egg and almond extract; mix to combine.

  • Sift together flour, baking powder, baking soda, and salt in a separate bowl. Mix into butter mixture until just combined.

  • Pour sesame seeds into a shallow bowl. Roll dough into walnut-sized balls. Roll balls in sesame seeds to lightly coat. Place on 2 ungreased cookie sheets; drizzle with honey.

  • Bake in the preheated oven until edges are golden, 8 to 10 minutes. Let cool for 10 minutes before transferring to a wire rack.

Cook's Notes:

You can use vanilla extract instead of almond, if preferred.

Roll cookies in a mixture of equal parts white sugar and sesame seeds instead of drizzling with honey for a cleaner cookie, or roll cookies in black sesame seeds for a prettier cookie.

Nutrition Facts

98 calories; protein 1.5g; carbohydrates 11.7g; fat 5.3g; cholesterol 12.6mg; sodium 50.4mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/30/2019
These are a light cookie with a crunchy edge slightly chewy middle and a nice almond-sesame flavor. I made half a recipe and got exactly 24 cookies using a 1" cookie scoop. Bakes for 9 minutes. Thanks for the recipe! Read More