If you have already developed a taste for tahini, also known as sesame seed butter, then you will love these cookies. The recipe comes from the splendid cooks at The Armenian Kitchen. This site is a gem of a find, loaded with authentic Armenian recipes. Armenian cuisine falls into the category of “Mediterranean healthy” with lots of vegetables, whole grains, olive oil, and herbs.
One of the pleasures of driving to Fresno is eating at one of the “mom and pop” Armenian restaurants. The savory aromas waft past you as you walk in the door. Unfortunately, those fun places are two hours away, a serious drive from here in our part of the Sequoia National Forest. But with these recipes, we are enjoying more Armenian food right at home and getting closer to authentic every day. You can too!
Start with these shockingly simple cookies. The first time I tried them I thought, “This can’t be right. This is too easy!” Three of us, with decades of experience baking, hung around the oven to watch. We all three agreed: “This can’t be right!”
Then there they were–perfectly shaped and golden, crispy and not too sweet. This cookie is actually a crispy shell with a hollow interior. For its lightness, the cookie is satisfying. You do not need five of them in one sitting. One or two will do nicely. Here’s the line-up.
Tahini Cookies Ingredients
- 1 cup tahini
- 1 cup turbinado or sucanat sugar
- 1 large egg
- 1 teaspoon baking soda
- pinch of salt
- Sesame seeds – about 1/3 cup
I know you are wondering, “Is this all?” Yes, this is it.
Tahini Cookies Steps
- Preheat the oven to 350 degrees.
- Stir the tahini. It doesn’t matter how well the tahini was stirred last time you used it, stir again. Stir thoroughly.
- Measure the tahini into a bowl. Add the sugar, egg, baking soda, and salt.
- Mix thoroughly.
- Instructions from The Armenian Kitchen say to form the dough into walnut-sized pieces with slightly dampened hands. My dough was too runny to be handled. The recipe has no flour, so what do you do? I just spooned out dough onto the ungreased cookie sheet and hoped for the best. With about an inch and a half between the cookie batter plops, there was ample room for spreading, which they did. All was well, so just don’t sweat this part.
- If you end up with balls, press them down gently with a fork.
- Sprinkle the tops with sesame seeds. This is optional, of course. I opted for a good dosing of seeds. Why not? They are good for you!
- Bake the cookies for 10-12 minutes. The cookies will be golden when cooked. The centers will still be soft.
- Allow the cookies to cool for several minutes on the cookie sheet before handling. They are very fragile until cooled.
Store the cookies in an air-tight container. These lovelies are perfect for an afternoon pick-me-up with a cup of tea.
This post was shared at Whole Foods Wednesday