THUMBPRINT TAHINI COOKIES

Thick and flaky goodness right here. These cookies are so quick, easy-to-make, and tasty! Thumb print the tops of these dough balls and add your choice of filling.

INGREDIENTS & EQUIPMENT

3 cups all-purpose flour, sifted
1 tbsp baking powder
1 cup brown sugar
1 cup tahini
1 cup softened butter
jam of choice
powdered sugar, to sprinkle

Stand mixer
Paddle attachment
Measuring cups & spoons
Spatula
Baking sheet
Parchment paper
Tablespoon
Cooling rack

METHOD

PREHEAT oven to 350℉
ADD
flour, baking powder, brown sugar, tahini, and soften butter to a stand mixer with a paddle attachment
MIX
ingredients until combined and smooth
ROLL
dough into 1 - 2 inch balls
PLACE
onto baking sheet with parchment paper about 2 inches apart
THUMBPRINT
the tops of the dough balls (you can use a tablespoon measurement to create your “thumbprints”)
BAKE
in oven for 15 - 20 minutes
COOL
cookies on cooling rack
ADD
jam of choice in the thumbprint holes
SPRINKLE
powdered sugar on top to serve

NOTES

LEFTOVERS: When the cookies are completely cool, they can be stored in an airtight container or frozen.

FREEZER: You can freeze them for up to 3 month wrapped in a freezer-safe bag or container. To re-heat, bake in a 350℉ oven for 5 minutes or until warmed through.

OVER ACHIEVERS: You can make the dough ahead of time, wrap tightly in plastic wrap, and freeze. When ready to bake, allow the dough to thaw in the fridge until ready to form and bake the cookies.

SWAPS: Instead of jam, use chocolate spread, date syrup, or whipped cream.

THUMBPRINT TAHINI COOKIES

REVIEWS

© 2020 by Emma Gabay