Wednesday, May 29, 2013
Yesterday our little town was very quiet. The rain had stopped and we had a nice time walking around. We noticed so many changes as there is always something to be done when your home or business is so close to the ocean. Usually during our daily work week we try to walk at least twice a day. Sometimes the beaches, the forest trails or in town.
There is a very small grocery store in town with just the basics. Although we are very grateful for this convenience we are used to living in a large city with access to most foods all the time. In turn we are learning to become less wasteful and more creative with our foods.
These particular cookies came about only because I was looking for a way to use up the rest of the tahini that I had bought in bulk in Newport which is 25 miles away. After looking on line I revisited one of my favorite blogs,"A Sweet Spoonful", who had adapted this recipe from Epicurious. She made a few changes by adding the sesame seeds to the batter and by adding the honey for a little extra sweetness. Tahini is really ground up sesame seeds, a nut butter; kind of like peanut butter. The cookies are not too sweet but truly addictive; it's hard not eat just one. Megan of "A Sweet Spoonful" states in her side notes to look for "sesame seeds that are pale ivory in color as they are more delicate than the mottled beige ones, which still have their outer coating".
1 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened (1/2 cup)
1/2 cup sugar
1/2 cup tahini (well stirred)
1 tablespoon honey
1 teaspoon vanilla extract
1/4 cup plus 2 tablespoons sesame seeds (preferably hulled)
2 tablespoons raw sugar
Whisk together flour, baking powder, and salt in a small bowl.
Beat together butter and 1/2 cup sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes, then beat in tahini, honey and vanilla, and 2 tablespoons sesame seeds. Reduce speed to low and add flour mixture in 2 batches, mixing until a crumbly dough forms. Transfer dough to a sheet of plastic wrap and press into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
Preheat oven to 350°F. Line baking sheet with parchment paper or silpat.
Stir together sesame seeds and 2 tablespoons sugar in a small bowl. Roll dough into 1 inch balls, then roll balls 1 at a time in seeds mixture to coat and arrange 2 inches apart on baking sheet. Bake until cookies are starting to crack 12-15 minutes. Cool completely. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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