Active Time
20 minutes
Total Time
45 minutes
The creamy sesame seed paste isn’t just for hummus: It’s the secret ingredient in these effortless confections.
Ingredients
makes about 15 Servings
1
½
⅓
⅓
¼
½
2
2
Preparation
Step 1
Preheat oven to 350°. Pulse flour, pine nuts, powdered sugar, tahini, butter, and salt in a food processor until dough forms a ball around blade.
Step 2
Mix black sesame seeds and demerara sugar in a small bowl. Form dough into 1” balls and roll in sesame seed mixture. Place on a parchment-lined rimmed baking sheet, spacing 2” apart, and flatten slightly. Bake cookies until lightly golden, 20–25 minutes.
Nutrition Per Serving
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Reviews (181)
Back to TopI make thousands of cookies from my clients every year. These are my favorite. They are so delicious! They're a little bit soft and crumbly so you have to handle them carefully but everyone who Taysom cannot believe it and they're easy to do.
Anonymous
11/18/2023
Like previous reviewers mentioned, it was difficult to get all of the dough to come together. Some of it came together nicely but there was a lot left that was very crumbly and reminded me of shortbread. I followed the baking instructions to bake for about 20 minutes and probably could have done with less time. They never turned golden and started to dry out. The flavor is nice, and overall these cookies remind me of a nutty shortbread.
Anonymous
4/30/2023
Made as per instructions but dough wouldn't bind. Added an egg and worked out pretty good. Baked for 20 mins and final result was slightly dry, slightly crunchy very nice cookies. Will rate as 3 because that is where the recipe is but with the added egg probably 4.5 star
Anonymous
New Zealand
6/13/2020
I am pleased with the end result. They're basically halva in cookie form, so if you like that, you'll enjoy these. They are also very visually striking, and not too sweet. But two major things are wrong with this recipe as written: 1. Don't put all the ingredients in the food processor together. Grind the nuts, salt, flour, and sugar first, then add the tahini and butter for a much smoother dough. 2. The listed bake time is WAY too long for a butter cookie, and will result in dry, nearly burnt cookies that aren't very appealing. I recommend baking for just 12-15 minutes, which is enough to set them all the way through without going over.
Anonymous
12/21/2019
Lovely savory and slightly sweet cookies. Super easy to make.
Anonymous
Seattle, WA
12/7/2019
I’ve been looking forward to making these cookies for weeks, but they were terrible. I followed the recipe to the T, but the dough never really came together well and just fell apart. I tried a second batch and added sesame oil and a little extra tahini paste - this time the dough came together, but the finished texture was still inedible. The original batch tasted like a flour ball; the second had a mild sesame flavor, but were altogether unimpressive. So disappointing.
Anonymous
12/27/2017