I’m normally not a huge fan of tahini but these cookies were quite delicious. While I wasn’t thrilled with the taste of the cookies they were still quite good.
They were soft and chewy and actually tasted better the day after they were baked.
So If you find yourself with some leftover tahini I would recommend giving these a try–they are certainly interesting.Print
Tahini Lemon Cookies
Makes 2 dozen cookies
- 1/2 cup shortening
- 3/4 cup evaporated cane juice
- 1/2 cup tahini, at room temperature
- 3 tablespoons almond milk
- 1 tablespoon lemon bakery emulsion (or extract, or zest)
- 1 teaspoon vanilla extract
- 1 1/4 cups unbleached all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- extra sugar, for rolling
Preheat oven to 350.
In a large bowl, add the shortening and sugar and beat on medium speed until light and fluffy (about 2-ish minutes). Add in the tahini, almond milk, and lemon emulsion.
Next, mix in half of the flour with the cornstarch, baking powder, and salt. Add the rest of the flour, using your hands to mix if you have to. The dough should hold together when squeezed. Add more milk or more flour if needed (I had to use more flour since my tahini was so oily).
Roll dough into tablespoon since balls and roll them into the extra sugar. Place them on a cookie sheet lined with parchment paper or a silpat. Flaten the dough balls down just smidge and bake for 10-12 minutes, or until the edges are a very light brown.
Cool the cookies on the sheet for 10 minutes before moving them to a rack.
Keywords: Tahini, Lemon, Cookies