TAHINI BLOSSOM COOKIES WITH CHOCOLATE KISSES
TAHINI BLOSSOM COOKIES WITH CHOCOLATE KISSES
TAHINI BLOSSOM COOKIES WITH CHOCOLATE KISSES

Ingredients

7 Tbl butter, room temp
2/3 cup packed brown sugar
1/4 cup granulated sugar
1 tsp Baker's Salt
1 egg
1 tsp Cookie Vanilla Extract
1 tsp Maple Extract
2/3 cup Soom Tahini
1 3/4 cup all-purpose flour
1 tsp baking soda
Vanilla Bean Sugar for coating
38 chocolate kisses

Soom Tahini. We love it so, and we can certainly count the ways – starting with these cookies. We love what tahini does for these cookies. Chewy on the inside. Crunchy on the outside. Studded with a melty chocolate kiss. So good. Make a double batch!

Instructions

1.In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugars and salt. Start on low until incorporated then increate to medium for 1 minute. The mixture should be fluffy.
2.Add the egg, tahini and extracts. Beat on medium speed just until smooth, about 30 seconds. Scrape down the sides, then run the mixer for a few more rotations to mix again.
3.Adding the flour and baking soda. Mix until the dough just comes together. Don't overman - stop when there are no dry patches. Using a spatula, scrape down the bowl and give the dough a fold or two by hand. Cover and refrigerate for at least 1 hour or up to 24 hours.
4.Preheat oven to 375°F. Line 2 large, rimmed baking sheets with parchment paper.
5.Scoop the dough into 38 smooth balls - heaping tablespoons or a weight of 20 grams. Roll the balls generously in Vanilla Bean Sugar and place them a couple inches apart on the lined baking sheets - 12 per sheet.
6.Bake for about 10 minutes or just until the cookies are puffy, light brown and a little crackly. Remove from the oven, set a kiss in the center of each cookie and press lightly. Return to the oven for 2 minutes, or until the cookies are golden brown and the chocolate has softened but still holds its shape.
7.Carefully slide the parchment off the pan and let the cookies cool completely on the countertop.

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