Lemon Tahini Cookies Recipes
LEMON-TAHINI COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield About 36 cookies
Number Of Ingredients 13
Steps:
- Make the cookies: Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Beat in the tahini. Beat in the eggs one at a time until combined, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture in two batches, alternating with the sour cream. Cover the dough with plastic wrap and refrigerate until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop heaping tablespoon-size balls of dough and arrange about 1 1/2 inches apart on the prepared pans. Bake until the cookies are set around the edges but still soft in the centers, 12 to 14 minutes. Let cool 10 minutes on the pans, then transfer to racks to cool completely.
- Make the glaze: Combine the confectioners' sugar, lemon zest, 3 tablespoons lemon juice and the salt in a medium bowl; whisk until smooth. (If the glaze is too stiff, add more lemon juice, 1 teaspoon at a time.) Drizzle on the cooled cookies. Let set about 10 minutes.
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5/5 (2)
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Author Gail Simmons
Total Time 2 hrs 30 mins
- Line 2 baking sheets with parchment paper. Beat butter, sugar, and tahini in a medium bowl with a hand mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add egg, lemon zest and juice, and vanilla; beat until combined, about 1 minute, scraping down sides of bowl as needed. With mixer running on low speed, gradually add flour and salt; beat until dough comes together. If using, fold in cacao nibs until combined.
- Divide dough in half; place each half on a large piece of plastic wrap. Fold plastic wrap over to cover dough, and, using your hands, roll each into a smooth log 1 inch in diameter. Refrigerate until firm, at least 1 hour and 30 minutes or up to 8 hours.
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- Bake cookies in preheated oven until golden around edges, 8 to 10 minutes. Let cool on baking sheets 5 minutes; transfer to a wire rack, and let cool completely, about 15 minutes. Store in an airtight container at room temperature up to 5 days.
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