Follow these steps for perfect results
tahini
sugar
egg
large
baking soda
vanilla
rose water
Ensure tahini is thick with a peanut butter-like texture. Thicken with cornstarch, arrowroot, or powdered sugar if too thin.
Mix tahini and sugar with an electric beater until well blended.
Add egg and baking soda to the tahini mixture, along with vanilla or rosewater.
Line a cookie sheet with parchment paper.
Form 24 balls by hand or with a teaspoon, spacing them apart on the prepared cookie sheet.
Bake at 350°F (175°C) until puffy, about 10-12 minutes.
Expert advice for the best results
For a richer flavor, toast the tahini lightly before mixing.
If the dough is too sticky, chill it for 15-20 minutes before forming the cookies.
Store cookies in an airtight container for up to 3 days.
Everything you need to know before you start
5 minutes
Dough can be made ahead and chilled for up to 24 hours.
Arrange cookies on a plate or tray. Sprinkle with sesame seeds or a drizzle of honey.
Serve with a glass of milk or tea.
Enjoy as a simple dessert or snack.
The mint complements the sesame flavor nicely.
Discover the story behind this recipe
Tahini is a staple ingredient in Middle Eastern cuisine.
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