Part of my goals for 2014 are to get some of the ideas for recipes out my head and actually into my blog.
This is one I’ve been thinking about for a long time. A thin crisp sesame cookie. Somewhere between a peanut butter cookie and a shortbread cookie. I think that sesame and tahini have a light peanut buttery flavor. And, a little cookie made from tahini would have that wonderful flavor.
These cookies came out just as I wanted. Not too sweet. With a wonderful sesame flavor. And, nice and pretty.
I used black sesame seeds. Of course, use either black or brown/golden/white sesame seeds. I have heard that the flavor of the black ones is slightly more bitter, but it really shouldn’t impact the cookies too much either way.
- 1 ¼ flour
- ½ teaspoon of baking powder
- ¼ teaspoon of salt
- 1 stick unsalted butter, softened
- ½ cup of sugar
- ½ cup of tahini
- 1 teaspoon vanilla
- 1 teaspoon dark sesame oil
- 1/3 cup sesame seeds
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, or the bowl of a standing mixer, cream (beat together) the butter and sugar until light and fluffy. Mix in tahini, vanilla, and sesame oil.
- Add the dry ingredients to the butter mixture, and mix to combine.
- Shape dough into a flat disk, and wrap in plastic wrap. Refrigerate dough for 1-2 hours.
- Preheat oven to 350 degrees F.
- Place sesame seeds in a shallow bowl. Cut dough into small squares, and roll the squares into walnut sized balls. Roll the ball of dough in sesame seeds, place it on a silpat lined cookie sheet, and flatten it with your hand.
- Bake at 350 degrees F for 10-12 minutes, the edges will be golden brown. Remove cookies from oven, and place the cookie sheet on cooling rack for a few minutes. Cookies will continue to bake and harden a bit. Remove cookies from cookie sheet, and allow to finish cooling directly on the cooling rack.
- Makes about 40 cookies
Then I thought it would be fun to add a chocolaty drizzle to the cookies. I decided to use the ganache from my Double Layer Carob Fudge Bites. It’s super delish, and isn’t hard to work with, so I thought that would be perfect. I really like the result too. The chocolate doesn’t get hard and break off once you bite into the cookie. It’s more like a soft frosting, and complements the cookie perfectly.
- ¼ cup plus 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- ¼ cup cocoa powder
- Pinch of fine grain sea salt
- In the food processor, blend the maple syrup and coconut oil together until well combined. Add in cocoa powder and a pinch of salt, and pulse until smooth, scraping down the sides as needed.
- Heat chocolate sauce in microwave 10-30 seconds until melted. Drizzle sauce over cookies.
- Set the drizzled cookies in the fridge at least one hour to set the chocolate.
- Store chocolate sauce leftovers in an airtight container in the fridge.
- You'll probably have extra sauce after drizzling. If you do, once the sauce is hardened in the fridge, it makes a delicious chocolate mousse treat by itself!