This recipe uses tahini (sesame seed paste) to create a delicious cookie with a delicate, crisp, somewhat chewy texture.
- 1 cup tahini (very well-stirred)
- ¾ to 1 cup granulated sugar (For a sweeter cookie, add 1 cup sugar)
- 1 large egg
- 1 tsp. baking soda
- ⅛ tsp. cinnamon (or to taste)
- dash salt
- ¼- ⅓ cup all-purpose flour (See note below for a flourless cookie.)
- toasted sesame seeds (optional)
Preheat oven to 350°F.
Mix together the tahini, sugar, and egg in a mixing bowl. Sift-in the baking soda, cinnamon, flour and salt. Blend well.
Roll dough into walnut-sized balls with slightly dampened hands. (This helps to prevent sticking.) Place each ball on an ungreased baking sheet about 1 ½ inches apart.
Using the tines of a fork, press down to slightly flatten each cookie and create a criss-cross design.
Sprinkle tops with toasted sesame seeds, if desired.
Bake for about 10 to 12 minutes. Cookie bottoms should be golden and centers slightly soft.
Cool on the baking sheet for 5 minutes. Carefully move cookies onto wire racks and allow to cool completely.
Cookie Baking Tip:
Roll the balls of dough the same size to ensure even baking and uniformly-sized cookies.
NOTE: Flour can be omitted in this recipe for a gluten-free option, but the texture will be extemely delicate.