Skip to main content

Seeded Olive Oil Tahini Cookies

By


This weekend, we did a tea tasting in Berkeley. And for each pot of tea ordered, we got to try two cookies. I opted for a mung bean apricot thumbprint cookie and a tahini cookie. I was immediately inspired to create a version of my own!


Ingredients

  • 1 cup flour
  • ½ cup rolled oats 
  • ⅓ cup organic powdered sugar
  • ⅓ cup tahini (sesame paste)
  • 1 egg
  • ¼ teaspoon pure vanilla extract or paste
  • ¼ cup olive oil
  • ½ teaspoon salt (I used some vanilla salt)
  • 1 Tablespoon black sesame seeds
  • 1 Tablespoon white sesame seeds
  • 1½ Tablespoon organic granulated sugar
  • Also needed: scoop, baking sheets, parchment paper

 Procedure

Preheat oven to 350 degrees Fahrenheit. Place flour, oats, powdered sugar, tahini, egg, vanilla, and olive oil in a bowl. With a pastry cutter, blend the dough until pea-sized chunks form. Press the dough into a ball.

 

Mix the sesame seeds and sugar together in a shallow bowl.

 

Form dough into 1-inch balls - I used a cookie scoop - and roll them in the sesame seed-sugar mixture. Place on a parchment-lined baking sheet, spacing 1 to 2 inches apart. 

Flatten slightly with the bottom of a measuring cup or a tamper. 

Bake cookies until lightly golden, approximately 20 to 25 minutes.


Enjoy with a nice cup of tea. I had a Tieguanyin Dark Monkey Picked Oolong at the tea house. At home I had this with a Honey Jia Long Oolong that I picked up the last time we were at the tea shop.

Labels:

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more