These cookies are an acquired taste: now don’t run away! I mean that these cookies are not your normal, run-of-the-mill, tooth-achingly sweet morsels that we all know (and love!). These Sesame and Tahini Honey Cookies have a sort or savoriness that comes with using tahini- a paste made from sesame seeds. The honey gives a natural sweetness, without being sugary, and the sesame seeds that encrust this short, buttery cookie toast slightly while in the oven and deliver a nutty, creamy flavor. They also give the cookie a great crunch, an amazing contrast to the crumbly, soft interior.
I have enjoyed greatly experimenting with Middle Eastern flavors over the last few months. I was really excited when I purchased Anne Shooter’s book, Sesame & Spice, which puts a twist on classic baked goods. These cookies intrigued me because of the nature of using tahini (something I have never before used in baking) but also the sesame seeds. I can smell the cardamom-scented beauties as I type this; the memory lingers vividly in my mind. But that’s what delicious food can do, create life-long memories that become part of our own narrative. So, without further adieu: the recipe for Sesame and Tahini Honey Cookies; perfect with tea!