Tahini Lemon Cookies

Posted by thecaramelcookie / 7 comments » / Cookies, Dessert, Vegan

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A few weeks ago my husband decided that we needed a Playstation 3. He’s never been much of a gamer and said he wanted it mainly for the Blu-Ray player. Why he couldn’t just get a Blu-Ray player made no sense to me but, alas, we ended up with a Playstation 3. He even picked up a few games from our local Blockbuster that was going out of business so he could “play something every once in awhile.”

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And Call of Duty has offically stolen my husband.

So while Ryan was shooting some bad guys and Murphy was contently chewing on the furniture his toy, I kept myself busy by baking these cookies.

I’ve had a jar of tahini that needed to be used up and was intrigued by this recipe as I had never heard of cookie recipe calling for tahini.

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I’m normally not a huge fan of tahini (except for in hummus) but these cookies were quite delicious. While I wasn’t thrilled with the taste of the cookies they were still quite good. They were soft and chewy and actually tasted better the day after they were baked. So If you find yourself with some leftover tahini I would recommend giving these a try–they are certainly interesting.

Tahini Lemon Cookies

Adapted from Vegan Cookies Invade Your Cookie Jar

Makes 2 dozen cookies

Ingredients:

  • 1/2 cup shortening
  • 3/4 cup evaporated cane juice
  • 1/2 cup tahini, at room temperature
  • 3 tablespoons almond milk
  • 1 tablespoon lemon bakery emulsion (or extract, or zest)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups unbleached all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • extra sugar, for rolling

Directions:

Preheat oven to 350.

In a large bowl, add the shortening and sugar and beat on medium speed until light and fluffy (about 2-ish minutes). Add in the tahini, almond milk, and lemon emulsion.

Next, mix in half of the flour with the cornstarch, baking powder, and salt. Add the rest of the flour, using your hands to mix if you have to. The dough should hold together when squeezed. Add more milk or more flour if needed (I had to use more flour since my tahini was so oily).

Roll dough into tablespoon since balls and roll them into the extra sugar. Place them on a cookie sheet lined with parchment paper or a silpat. Flaten the dough balls down just smidge and bake for 10-12 minutes, or until the edges are a very light brown.

Cool the cookies on the sheet for 10 minutes before moving them to a rack.