Tahini Thumbprint Cookies

Method

1. 1

   Line 2 baking sheets with parchment paper and set aside. In a medium bowl, whisk flour, salt, and baking powder until combined.

2. 2

   In a large bowl with a hand mixer, or in the bowl of a stand mixer fitted with a paddle attachment, beat butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes.

3. 3

   Add 1 egg white, whole egg, and vanilla, and beat on medium speed until combined. Add tahini and beat until smooth and creamy, about 30 seconds.

4. 4

   Add flour mixture in 2 additions, beating on low speed just until no dry streaks remain.

5. 5

   Place sesame seeds in a small bowl. Using a small ice cream scoop or a 1-tablespoon measuring spoon, portion cookie dough into 24 equal portions (about 31 g; 2 tablespoons each). Roll each portion between hands into a small ball. On a clean work surface, lightly press each ball with the bottom of a 1-cup measuring cup or coffee mug to flatten it to about 1/2 inch thick and roughly 2 inches in diameter. Working with one or two cookies at a time, lightly brush tops and sides of cookies with remaining egg white and place, brushed-side-down, in bowl with sesame seeds, pressing into seeds lightly to coat. Arrange 12 cookies on each prepared baking sheet, sesame-side up, spacing cookies 2 inches apart. Repeat with remaining cookies. Freeze cookies on sheet trays until firm, about 20 minutes.

6. 6

   Meanwhile, adjust oven rack to middle position and preheat oven to 350°F (180°C). Remove 1 baking sheet from freezer and bake until edges are slightly set, about 6 minutes. (Leave the other cookie sheet in the freezer while the first one bakes.) Remove from oven and carefully press a shallow indentation in the middle of each cookie using the back of a 1/2-teaspoon measuring spoon or the rounded end of a wooden spoon handle. Fill each indentation with about 1/2 teaspoon raspberry jam.

7. 7

   Return to oven, and bake until edges are lightly golden and centers are set, 9 to 10 minutes.

8. 8

   Cool cookies on baking sheet for 5 minutes. Transfer to a wire rack to cool completely, about 15 minutes. Repeat with remaining sheet of cookies. Serve.

Nutrition

calories

3814 kcal

fatContent

186 g

fiberContent

20 g

sugarContent

229 g

sodiumContent

1368 mg

proteinContent

70 g

cholesterolContent

429 mg

carbohydrateContent

484 g

saturatedFatContent

71 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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