Desserts

155

Tahini Cookies

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.

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