Pomegranate Tahini Cookies
If you have only tasted tahini in savory combinations, like hummus or sesame dressing, prepare for a delicious new cookie! The nutty flavor of ground sesame gives these tender cookies an extra dimension of flavor, and the sprinkle of brilliant red pomegranate seeds on each cookie absolutely sparkles.
1 cup all-purpose flour
1 1/2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter
1 cup light brown sugar
1 large egg
1/2 cup tahini
3/4 cup pomegranate seeds (arils), patted dry
- Preheat the oven to 350 F. Line two large sheet pans with parchment paper.
- In a large bowl, whisk the flour, cornstarch, salt and baking soda, and reserve.
- In a bowl or stand mixer, beat the butter until light and creamy, then add the brown sugar and beat until well mixed. Beat in the egg. Add the tahini and beat until smooth. Add the flour mixture and mix until well combined, scraping down and repeating as needed.
- Roll the dough into medium-sized balls, about two tablespoons each, and place on the prepared sheet pans with two inches between the cookies. Place four to five pomegranate seeds on each cookie and tap with your palm to make sure they stick to the dough.
- Bake for six minutes, then reverse the position of the pan and bake for six minutes longer. Cool on racks for five minutes before using a spatula to transfer the cookies to the cooling racks.
These cookies have a rich, buttery flavor with a bit of nuttiness from the tahini, so they go well with a hot cup of tea or a tall glass of milk.
Yield: 24 servings