THUMBPRINT TAHINI COOKIES
INGREDIENTS & EQUIPMENT
3 cups (420 grams) all purpose flour, sifted
1 tbsp baking powder
1 cup brown sugar
1 cup tahini
1 cup softened butter
Jam of choice for filling
Measuring cups and spoons
Platter for serving
PREHEAT oven to 350℉
MIX all ingredients in an electric stand mixer.
ROLL into 1-2 inch balls and place on a cookie sheet 2 inches apart.
THUMBPRINT the tops of the dough balls
BAKE for 15-20 minutes until golden
COOL cookies and add jam in the thumb-printed holes.
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.