I've always really liked peanut butter cookies. When working in Greece, I entered into a bit of a relationship with tahini. Hence the idea to try a cookie variant using tahini and sesame seeds, but aiming at a similar consistency as peanut butter cookies. Little Bit came through after his nap with his kiddy baking book asking to bake, and then after deciding on peanut butter cookies with me, he promptly lost interest (toddler attention spans, anyone?), leaving me free to experiment. Here is the result.
3/4 c tahini
1/2 c butter
1/2 c dark brown sugar
3/4 c light brown sugar
3 tbsp milk
1 tbsp vanilla extract
2 tsp almond extract
1 3/4 c flour
3/4 tsp baking powder
a pinch of salt
1/2 c sesame seeds (I used toasted sesame seeds, but you could use regular ones too.)
1) Beat together the tahini, butter and sugars until fluffy. Work in wet ingredients. Add dry ingredients gradually. Stir in sesame seeds.
2) Drop by teaspoonfuls onto an ungreased cookie sheet and bake at 190°C for 8 minutes until golden brown.
I was really pleased with how these came out and the overall flavour. What I might try next time though is to replace at least some of the brown sugar with honey as tahini and honey is a flavour I really like. Alternatively, adding in some chocolate, either mixing in cacao powder or chocolate chips, might work nicely as a combo. In any case, having the sesame seeds in the cookies worked very nicely, adding a little crunch.