Molly Katzan. You can make this tahini (sesame butter) tastes similar to peanut butter cookies (not as sweet). You can make without the sesame seeds and you don't have to roll them out either. They are really good stuff!
- Preheat oven to 375°.
- Cream butter, sugars and tahini together.
- Add eggs add vanilla.
- Sift dry ingredients into the butters.
- Mix together.
- Turn out onto floured board and roll out into 1/4-inch thick slab.
- Cut into shapes.
- Sprinkle with sesame seeds.
- Bake 15 minutes.
Love tahini, love these! Not sweet enough, though, had to increase white sugar to 1 cup. That was perfect!
I have been searching for a tahini cookie recipe for a while and was happy to find this while playing the ZWT3!! I made a 1/2 batch and made some adjustments to accommodate what I had at hand and personal preferences. I used a combo of whole wheat and all purpose flours because I often enjoy that mixture in cookie recipes. I used a store brand liquid egg substitute and added a teaspoon of sesame seeds to the batter as well as a sprinkle over each cookie before baking. I am embarrassed to admit that I did not cut my cookies ...I KNOW - the stars would have been so cute but I was pressed for time and decided to just "test run" a batch to see how I like the flavor. They came out excellent...I thought the subtle sweetness of the tahini was perfect...maybe better than peanut butter - or maybe just a neat surprising change!!! They had a buttery rich quality...very enjoyable!! Thanks so much for sharing a great idea!!...ps - I love Molly Katzan!!! Next time I am doing the star shapes!!!
I have to first say that I was looking forward to using tahini, but alas my grocery store was out. So I used PB. I made a half batch and based on other reviews I kept the 1/4 cup of white sugar the same. I rolled mine in sesame seeds and patted them flat. Great project with DD who was home sick yesterday.