When someone writes “…cookies are appropriate all the time, everyday…” the thought that runs through my mind is, “How are we not friends?” That line is how Francesca at Della Cucina Povera began the blog post in which she shared this Tahini Cookies recipe.
I explored Francesca’s blog as part of my latest Secret Recipe Club assignment. With an Italian mother and an Iranian father, Francesca grew up outside of DC, now lives in Amsterdam, shares recipes that reflect her heritage, and has a travel page that makes me wistful.
On the other hand, my heritage goes back many generations people who have lived in America since before the Revolutionary War. I have always felt a bit like a boring American, so I’m always intrigued by people with vivid connections to other places.
Francesca shares some of her family traditions through her Persian Kitchen recipe page. I am looking forward to trying her mom’s Jeweled Rice recipe to spice up my standard brown rice with beans lunch. Also the Veggie Sushi Bowl.
And the Thai Shrimp Salad, and the Kale Lasagna, and the Chocolate and Pear Tart… What I’m getting at is that I had a tough time picking a recipe this month!
I am in fall cleaning mode and a bit busier than I would like to be at the moment, so a simple cookie recipe that allowed me to use up the last of my tahini seemed like the way to go. And since we already established that cookies are always appropriate, I baked up a batch.
Like the tahini cookies I baked in the past, the cookies mildly resemble a peanut butter cookie, and I could not get over how much I liked the cinnamon. Why so cinnamony? Because I dumped the tablespoon in with the batter instead of sprinkling it over the cookies before baking as instructed in the original recipe. Well, to each her own. Enjoy!
Yield 24 cookies
2/3 cup butter, softened
2/3 cup sugar
1/2 cup tahini
1 teaspoon vanilla extract
1-2 teaspoons milk
2 cups flour
1 tablespoon ground cinnamon
- Beat the butter and sugar together until just combined.
- Add the tahini, vanilla, and 1 teaspoon of milk and continue to mix until thoroughly incorporated.
- Add the flour and cinnamon and mix until the dough is slightly crumbly.
- Transfer the dough to your counter and knead. The dough should hold together when patted into a ball. If it does not, add another teaspoon of milk.
- Scoop a tablespoon full of dough and roll it into a ball.
- Place the dough ball on a parchment-lined baking sheet and then gently flatten it with your palm or a fork.
- Repeat until all of the dough is used, leaving about an inch of space between each cookie on the baking sheet.
- Bake at 350 degrees F for 10- 15 minutes or until just brown.
- Sprinkle with cinnamon before serving, if desired.
To dial down the cinnamon flavor, sprinkle the tablespoon of ground cinnamon over the cookies before baking rather than adding it to the dough.