These little sesame tahini cookies are the better and healthier Turkish version of butter cookies.
They are unctuous and crumbly, and luxuriously dissolve in your mouth.
Tahini has more calcium than milk, did you know that?
This batch, using only a single egg, yielded for me 50 cookies.
I highly recommend them alongside some bitter coffee, Turkish-style.
Recipe adapted from Ilke's Kitchen.
1 egg (white and yolk separated)
1 cup of tahini
1 cup of butter, softened
1 1/2 cup of sugar
1 cup of finely chopped walnuts
2 1/2 – 3 cups flour
1/4 cup sesame seeds
Preheat the oven to 350F.
Using the paddle attachment of a stand mixer, combine the egg yolk, and tahini.
Add softened butter to the bowl, stir until all mixed together.
Add sugar and continue stirring.
Add walnuts, give it a stir again.
Add 2 1/2 cups of flour. If the dough is not coming together, gradually add up to 1/2 cup more flour until the dough stays together when you can make a walnut size piece balls.
Dip the top of each ball in egg white, then sesame seeds.
Place cookies in a non-stick cookie sheet, or lined with Silpat or parchment paper.
Bake in preheated oven for about 25 to 30 minutes or until the bottoms are golden brown.
It will be soft and un-removable when still hot it but it will harden and hold its shape once it cools.
صحة و عافية