Tahini is currently my favorite condiment. It’s very similar to melted peanut butter in texture, but much stronger and not sweet, so one jar seems like it will last forever. If I find myself unable to make peanut sauce at dinnertime because I finished the jar of Jif last night in bed with a spoon (it’s happened before), it’s okay, I can just swap in tahini and a little honey/maple syrup and there will be virtually no difference. This entire past semester I’ve used it every chance I can get. I make this dressing in bulk for salad days; I’ve made several adaptations of this meal at least tri-weekly (minus the goji berries because when I drop $39.95 at Whole Foods it’s going to be on fancy cheese/pink salt, srynotsry) because it’s so simple and chopping things is soothing. I also realized this recipe of mine got instantly better the moment I put a spoonful of tahini in the dressing. I got super excited when I saw Molly Yeh put tahini in *wait for it* hot chocolate. Yes. It’s amazing. And I thought two tablespoons of Nutella was pushing my luck with hot chocolate- SO glad I was wrong.
In other news, I joined the YMCA in my town for the past month so I could continue to run as winter progresses. Although apparently Jersey thought 47 degrees was okay for late December, so I obviously would’ve been fine outside. At least the past several days have been freezing, so I will make the final days the membership worth it. Emily even taught me how to use the weight room!
Which was a funny joke Now I’m totally an athlete!! As if. I think I look much more graceful (a relative term) while running outside. The track is so tiny it’s actually pretty hilarious. I think 33 laps = 1 mile..geesh. I feel like a dog chasing its tail, which must present me as an incredibly coordinated individual. But it’s all worth it when I get to come home and eat cookies. However, this may be the last batch of the seemingly endless collection of holiday cookies to emerge from my kitchen this season. What a sad revelation. I think I should probably make more to tide me over for the next week, don’t you?
Cookies (from Bon Appétit)
1 c all-purpose flour
1/2 c pine nuts
1/3 c powdered sugar
1/3 c tahini
1/4 c unsalted butter, room temperature
1/2 tsp kosher salt
2 tbsp black sesame seeds
2 tbsp raw sugar
Preheat the oven to 350 degrees F. Toast the pine nuts in a dry pan over medium heat, stirring often. Place all ingredients except sesame seeds and raw sugar in a food processor. Pulse until a smooth dough forms a ball around the blade. Mix sesame seeds and raw sugar in a small bowl. Form the dough into 1-inch balls and roll in sesame seed/sugar mixture. Place cookies on parchment-lines baking trays about 2 inches apart from each other, flattening slightly. Bake 20-25 minutes.