Friday, October 15, 2010

Tahini cookies with black sesame seeds

These cookies are eggs and dairy free. They are tender as if they were made of the finest flour while I used regular unbleached flour. Because of their unusual texture they taste like cross between cookies and halva. With only a few ingredients, these tiny cookies are so easy to make in last minute, though interesting enough to impress the queasiest guests.


1 cup tahini
½ cup brown sugar
1 cup all purpose flour
½ teaspoon baking soda
2 – 3 tablespoon black sesame seeds

Prepare dough mixing all the ingredients except sesame seeds, in bowl. Cover the bowl and let it cool in a freezer for 10 minutes.
Preheat oven to 350F.
Shape the dough into 32 balls and roll each ball, top side only into a black sesame seeds. Bake them on cookie sheets for 10 minutes. Cool thoroughly and keep refrigerated for up to a week.
Makes 32 cookies.

Sesame Seed on FoodistaSesame Seed


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  2. A very different cookie to try. Would you say these are more a grown up cookie or do you think little people would like them.

  3. I would say that these are more “grown up cookies” but my children love them. However, they are used to taste of halva as well as sesame seeds. So I guess it all depends of what children are used to eat…Generally, all my recipes are child-friendly since I have two little people involved in eating and making everything that you can see on my blog.

  4. Vincent,
    Thank you for reviewing my recipes, I will be glad to look at your web site.
    Kind regards,
    Sweet Green

  5. It would be interesting to try these cookies.I saw your blog from the foodie blog roll. If you won't mind I'd love to guide foodista readers to your site.Just add your choice of Foodista widget at the end of this blog post and it's good to go.Thanks!

  6. Thanks a lot Alisa – I’ve done it!