Sesame Tahini Blossoms
These might be my second favorite cookie to the chocolate chip or perhaps the ginger snap. There is something about the iconic kiss sitting right in the middle that melts in your mouth and adds another flavor to the cookie.
In the past I have made these with a peanut butter cookie but the tahini is much more subtle in a good way. And yes, I am going all in on the baking and cooking the last few days of the year.
- Generous 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 7 tablespoons (7/8 stick) unsalted butter, at room temperature
- 2/3 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 large egg, at room temperature
- 2/3 cup well-stirred tahini
- 1 teaspoon vanilla extract
- 1/2 cup un-toasted sesame seeds, for coating
- 24-30 unwrapped chocolate kisses
Mix together the flour, baking soda in a small world
In a standing mixture, add the butter, brown sugar, granulated sugar and salt and mix until thoroughly combined.
Add the egg, vanilla and tahini and beat until smooth.
Add the flour mixture and beat until thoroughly incorporated.
At this point you need to put in the fridge for an hour or 24 hours. I put it in the fridge for about 2 hours.
Preheat the oven to 375.
Put the sesame seeds in a small bowl. Using a small ice cream scoop, make small balls out of the dough, dip/roll in the sesame seeds and place on a parchment lined cookie sheet.
Bake for ten minutes or until the edges are starting to brown. Open the oven and firmly push the chocolate kisses in the middle of each cookie and bake another two minutes.
Take out of the oven, let cool although it is hard not to attempt to each one while piping hot. Make sure not to burn your mouth!