Sesame Chocolate Tahini Cookies
from Abby Gitlitz
Oddly enough this comes from a Kroger flyer. But is is really good!
Ingredients
1 c sesame seeds
1 stick butter (8 Tbs), room temperature
3/4 c sugar
1 c flour
1/3 c cocoa powder
1/2 tsp cinnamon
1/4 tsp baking soda
1/2 tsp salt
1 egg
1/3 c tahini
1/2 tsp vanilla
(alternate: replace sugar, cocoa, and cinnamon with 2/3 c Mexican chocolate and 1/3 c sugar)
Directions
- Preheat oven to 350.
- Toast the sesame seeds until they are golden brown. Set aside to cool.
- Mix dry ingredients (except sugar) and set aside.
- Cream the butter and sugar together.
- Add vanilla, egg, and tahini. Beat until smooth.
- Add dry ingredients and mix until smooth. It will be quite sticky.
- Scoop out to form balls about the size of a super bouncy ball. Roll in the sesame seeds and put on a baking tray.
- Bake 10-12 minutes until it is the barest brown.
- Store in an air tight container. Good for roughly 5 days.
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