Description
A little twist on your favorite holiday cookie. Perfect for tahini lovers or those who can't have peanut butter (like me!).
Ingredients
Scale
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened
- 1/2 cup + 3 tablespoons sugar
- 1/4 cup maple syrup
- 3/4 cup well-stirred tahini
- 2 tablespoons sesame seeds
- ~30 chocolate kisses/candy
Instructions
- Preheat oven to 350.
- In a small bowl, whisk together flour, baking powder and salt. In another small bowl combine 3 tablespoons sugar and sesame seeds. Set both aside.
- In a large bowl, beat together butter, 1/2 cup sugar and maple syrup until light and fluffy. This should take about 3-4 minutes using a stand or hand mixer. You can definitely do this by hand as well, but it will obviously take a little longer.
- Add tahini and beat for another minute.
- Slowly add dry ingredients and mix until just combined. Chill dough for 30 minutes.
- Using a small cookie scoop (about 2 tablespoons) scoop out dough, roll into balls and then roll in sugar/sesame seed mixture.
- Place dough on a parchment-lined baking sheet, about 1 inch apart (these don't spread too much).
- Bake for 10 minutes.
- Remove cookies for oven, and immediately (and quickly!) place a chocolate kiss in the center of each, pressing down lightly. Transfer baking sheet to freezer for 10 minutes.
- After 10 minutes, remove cookies from freezer and transfer to a wire rack to cool completely.
- Repeat with remaining dough and candy!
- Cookies will stay well for 3-5 days in an airtight container. You can leave them out on your counter or in the fridge.
Recipe inspired by Tahini Cookies from Bon Appetite.
- Prep Time: 40 minutes
- Cook Time: 10 minutes