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Prep Time:
20 mins
Cook Time:
15 mins
Chill Time:
2 hrs
Stand Time:
5 mins
Total Time:
2 hrs 40 mins
Servings:
28
Yield:
28 cookies
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Ingredients
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3/4 cup butter, softened
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1 cup tahini (sesame seed paste)
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3/4 cup packed brown sugar
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1 tablespoon vanilla extract
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1 teaspoon baking powder
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1/2 teaspoon salt
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2 cups all-purpose flour
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1/4 cup sesame seeds (optional)
Directions
Mix butter and tahini in a large bowl with an electric mixer at medium speed until combined, about 30 seconds. Add brown sugar, vanilla, baking powder, and salt. Mix at medium speed, scraping sides of bowl as needed, 1 minute. Stir in flour until combined. Chill, covered, at least 2 hours or up to 12 hours.
Preheat the oven to 350 degrees F (180 degrees C). Line 2 (10×15-inch) baking sheets with parchment paper. Place sesame seeds in a small bowl.
Roll dough into 1 1/4-inch balls. Dip tops of balls in sesame seeds to lightly coat; arrange 1 1/2 inches apart on prepared baking sheets.
Bake in the preheated oven until bottoms are light brown, about 12 minutes. Let cool on cookie sheets 2 minutes. Transfer cookies to wire racks; let cool completely. Store cookies in an airtight container at room temperature up to 5 days.
I Made It
Nutrition Facts (per serving)
147
Calories
10g
Fat
14g
Carbs
2g
Protein
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Nutrition Facts
Servings Per Recipe
28
Calories
147
% Daily Value *
Total Fat
10g
12%
Saturated Fat
4g
19%
Cholesterol
13mg
4%
Sodium
99mg
4%
Total Carbohydrate
14g
5%
Dietary Fiber
1g
2%
Total Sugars
5g
Protein
2g
5%
Vitamin C
0mg
0%
Calcium
29mg
2%
Iron
1mg
5%
Potassium
58mg
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
