1. Cream the butter, tahini, sugars, salt and vanilla in a stand mixer (using the paddle attachment) until smooth.
2.
Add the egg and beat until incorporated, then add the flour 1/2 cup at a
time. Transfer the dough to a bowl, cover with plastic wrap and
refrigerate for 1 hour.
3.
Preheat oven to 350. Line 2 baking sheets with parchment paper. Scoop
the dough using a small scooper or tablespoon measure, roll in the
turbinado sugar and place on the baking sheets 2 inches apart.
4.
Press down on the middle of each cookie with your thumb to make a small
“well”. Fill each with raspberry jam. Bake 12 minutes, or until
golden.
5. Cool the cookies completely on wire racks before serving.
Tahini Raspberry Thumbprint Cookies
Makes 18 cookies
All you need:
1 stick unsalted butter, room temperature
1/2 cup tahini
1/2 cup brown sugar
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 egg
1 1/2 cups all-purpose flour
1 cup turbinado sugar (for coating)
1/2 cup raspberry jam
All you do:
1. Cream the butter, tahini, sugars, salt and vanilla in a stand mixer (using the paddle attachment) until smooth.
2. Add the egg and beat until incorporated, then add the flour 1/2 cup at a time. Transfer the dough to a bowl, cover with plastic wrap and refrigerate for 1 hour.
3. Preheat oven to 350. Line 2 baking sheets with parchment paper. Scoop the dough using a small scooper or tablespoon measure, roll in the turbinado sugar and place on the baking sheets 2 inches apart.
4. Press down on the middle of each cookie with your thumb to make a small “well”. Fill each with raspberry jam. Bake 12 minutes, or until golden.
5. Cool the cookies completely on wire racks before serving.