Are you a stickler for expiration dates? I’m not. If it smells good and is fuzz free, I’ll eat it.
“Housewife,” it called to me when I opened the refrigerator door, “you can’t pretend you don’t see me. I’ve been here for absolutely ages. Oh yes, in the store you thought I looked all lovely and exotic. You bought me to make some hummus and then ignored me. I was a plaything to you. Now I just feel used.”
God, don’t you just hate it when the tahini gets all uppity like that? I have no idea how ancient the old jar was. In it’s old age, it no longer seemed to have the same appeal. It no longer whispered sweet nothings about the mysteries of the orient. I could no longer imagine myself in my Dior “I Dream of Jeannie” costume that I like to wear when I am eating Middle Eastern nom noms. Nope, the magic was gone. Still, I refused to be mocked the old sesame paste, ya know? Who did that tahini jar think it was talking to me that way anyway? Not Moi?! Not the Heavenly Housewife?! I opened the jar. No critters. Smelled okay… OMG I am like a regular Sherlock Holmes, no? A sexy one. One that can whip up some damn fine cookies, I’ll tell you that much.
Daaaahlings, you have go to try this one. This crispy cookie is the most unusual tasting cookie I’ve baked thus far. When I say “unusual” I am not using it as a code word for “weird and freaky-doo.” What I mean, is that its flavour is completley unique to any cookie I’ve had before. If I had to describe it to you, I’d say it is like a sesame snap in cookie form, but without that horrid sticky feeling that gets caught in your teeth. The cookie has a slightly halva-ish taste. It has a lovely mild and sweet aroma, and makes the perfect accompaniment to tea. Also, I think they would make a great base for an ice cream sandwich. If you are a sesame lover like me, this treat is for you.
The following recipe is copied and pasted from Eating out Loud.
Super Sesame Cookies
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup lightly packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup tahini
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/3 cups all-purpose flour
- 1/3 cup toasted sesame seeds
Add the butter, sugars, and egg to a mixing bowl and beat until fluffy. Slowly add the tahini, baking soda and salt.
Add the flour and mix until combined. Fold in sesame seeds.
Using a 2 teaspoon sized cookie scoop, place balls of dough 3 inches apart on a parchment lined baking sheet. I find it easiest to get uniform cookies by using the scoop (and it isn’t as messy), but you can also use a spoon to portion the dough.
Bake at 350F (175C) for 10-13 minutes or until lightly browned. I baked mine on the upper end of this time in order to make them more crisp. Store in an airtight container. Makes 4 dozen.
I dont care what the expirations dates are unless they are milk products if they smell and look alright.I love the way you have proved the “housewife” concept..so sweet
These cookies look wonderful.I love the golden color from baking.The stacked tahina in your fridge could not have been put to a better use.
I’m not into eating old expired food but I AM into these cookies! Love the idea of using them as a base for an ice cream sandwich. Yes please!
Tahini cookies? Yes, please! I have never tried a tahini cookie…but they look delicious!
I’ve never thought of putting tahini in cookies, it’s a wonderful idea. I’m with you on the using my own discretion for best before dates. My mother spurned a yogurt from my fridge this weekend saying it was past it’s date by several days and I’m like, “Mother… yogurt is milk that has gone off, if it looks and smells ok it’s fine”
I reckon I’d use tahini several months past it’s date. It’s only like peanut butter isn’t it.
Gosh, I know, Tahini can be SUCH a needy bitch, right? Thankfully, you have given me something to do with any leftover tahini I may have wandering around, so thank you.
And now I have an image in my head of Jeannie dancing around making cookies.
I have experimented with tahini cookies before and liked it a lot. This one sounds rich like a shortbread and delicious.
Any tips on how to handle people that don’t understand life as a wife if you’re not pregnant or trying to be?
Tahini cookies are new to me, and they look awesome!
I have just discovered your blog and really like the design and contents!
Tahini cookies sound so exotic. And you make the most perfect looking cookies, daahling
Fuzz free is a good thing
These cookies definitely look tempting in fact they are down right gorgeous…
I just found your blog through a link on Smitten Kitchen. I too had the leftover tahini on my refrigerator door. So I made your cookies. Some are still in the oven. I also followed your link to where you located the recipe and realized that I only used a half teaspoon of baking soda. Luckily they seem to have come out fine and tasty. Although I have to bake them about 20 minutes to get them a nice light brown. My oven is a little tempermental re temp. They are great but I would like them to taste even more sesame. Thanks for the recipe and the blog post.