THUMBPRINT TAHINI COOKIES
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
Measuring cups & spoons
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
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.