For me, cookies are appropriate all the time, everyday. But they are especially appropriate on Sundays, around brunch, when I’m too lazy for anything other than a cup of coffee, some light reading and snack.
I’m usually the first one awake and moving in my apartment, and if I’m feeling ambitious, I’ll bake something so I can justify doing nothing for the rest of day. Lately all of my inspiration has been coming from Yotam Ottolenghi’s Jerusalem, but if your eyes have graced the pages, you’ll know it’s hard not to cook everything page for page. Did I mention how much I love this cook book?
For me, tahini is a savory condiment or main component of tons of great things like hummus or baba ganoush, but in the Middle Eastern kitchen, it’s common to use it in baking. If it’s got tons of fiber, then these cookies are technically good for you, says I.
Audio Pairing: “Retrograde” by James Blake
By October 1, 2013Published:
- Yield: 36 Servings
- Prep: 10 mins
- Cook: 10-15 mins
- Ready In: 20 mins
Another gem, slightly adapted, from Yotam Ottolenghi's Jerusalem
- 2/3 cup sugar
- 2/3 cup butter unsalted, at room temperature
- 1/2 cup tahini paste
- 1/2 tsp vanilla extract
- 2 tsp milk
- 2 cups flour
- 1 tblsp ground cinnammon
- Preheat your oven to 400/200. Line a baking sheet with parchment paper. Combine your sugar and butter in the bowl and beat until just combined.
- Add the tahini, vanilla and milk, then your flour. Beat until the mixture is slightly crumbly. Transfer the dough to your counter and knead; it will become less crumbly, and more like cookie dough.
- Using a tablespoon, scoop a ball of dough and roll it into a ball. Place it on your baking tray and repeat with the rest of your dough, allowing about an inch of space between each cookie. Use a fork to gently flatten each ball, then lightly sprinkle each with some cinnamon.
- Bake for 10- 15 minutes, or until just brown.
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