This Flour Friday we tried out a recipe for Lemon-Tahini Cookies, a slightly savory cookie, from the December 2019 issue of Food and Wine Magazine. Anyone reading this who knows me, knows that I prefer a savory snack over a sweet sugary snack any day of the week. So when I saw this recipe I was intrigued. I don’t typically think of tahini as a dessert ingredient. That’s probably just because I’ve either never come across it that way or I’ve had it and didn’t know it because its’ subtle flavor was masked by other ingredients.
These cookies have a great lemon kick due to the use of lemon zest and a touch of fresh lemon juice. They get their savory kick from the use of tahini and kosher salt, as well as from the black and white sesame seed mix that the cookie dough is rolled in before cutting and baking, making for a great additional toasted sesame subtle-ness.
The Lemon-Tahini Cookies were super easy to make (thus they’re an easy cookie making project to share with the kids) and are great with a cup of Starbucks Casi Cielo single-origin coffee from Guatemala.
Coffee side-note: Casi Cielo translates to “almost heaven”, and you’ll definitely be in dessert heaven when you pair these two delicious items together.)
The recipe makes about 30 cookies, give or take (which is awesome ’cause you’ll definitely want to share, or have extras to keep around the house for snacking or tea time) and the dough can be made up to 3 weeks in advance and frozen!
We highly recommend giving these cookies a try for your next tea/coffee date, cookie-swap, or simply the next time you want to treat yourself to something without the typical dessert guilt. After all we’re still only in the first month of New Year’s Resolutions, and we would never tempt you into cheating on that New Year diet. Right?! 😉
If you’re interested in giving it a try, you can find the recipe on Food and Wine’s website via the link below:
https://www.foodandwine.com/recipes/lemon-tahini-cookies
Happy Flour Friday!
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