Tahini Thumbprint Cookies With Sesame Caramel
I might have mentioned in my earlier posts that I am not a big fan of cookies. But every now and then there are some that I really enjoy with my evening tea. Ma’moul (date cookie) is one of them and is what inspired me to make these tahini cookies. That said, these cookies don’t taste anything like Ma’moul (which is definitely on my list to make in the future). I improvised a lot with this recipe and the first attempt was actually a big disaster! My ratio between the flour and semolina was off and the cookies became flat and totally lost its shape. It still tasted pretty good so I was still kind of enthusiastic about making it again.
Second attempt was much better – the cookies turned out looking great, cute round shape perfect for making a thumbprint. I also improvised on the filling as originally I was thinking of a date paste just like the Ma’moul filling but after I tasted the cookies from the first (disastrous) attempt I kind of felt that some caramel with sesame will actually taste a lot better – and it did.
The recipe is super easy and quick to put together. Its literally like dumping all the ingredients in one bowl- a quick mix and bake. You then make a thumbprint in the cookie not with your thumb or any other finger as for that matter because this step needs to be done while the cookies are still hot. Once the cookies cool completely, you fill it up with a caramel sauce that has sesame mixed in it. Pop them in the fridge if you live in a hot and humid (also disgusting) weather and enjoy it with your evening coffee or tea. These will stay in an air tight container in the fridge for a couple of weeks.
Serving about 16 cookies
Cooking time 20 minutes
3/4 cup tahini
1/2 cup all purpose flour
1/2 cup sugar
1 tbsp semolina
1/2 tsp baking soda
- Line a cookie sheet with parchment paper and preheat the oven at 350 F.
- In a large mixing bowl add all the cookie dough ingredients and mix with a spoon or a spatula.
- Using an ice cream scoop add scoops one by one onto prepared baking sheet.
- Bake for 10 to 12 minutes – the cookies should not flatten. Remove from the oven and let cool for a couple of minutes.
- Use the back of a utensil into the center of the warm cookie to create an indentation.
- Once the cookies are cooled completely fill them up with the caramel sauce.
1/4 cup sugar
1 tbsp water
1 tbsp butter (regular salted)
3 tbsp cream
1 tbsp sesame seeds
- Add water, sugar and butter in a saucepan and heat up the mixture on medium low till the sugar melts and starts turning golden.
- Remove from the heat and add cream to the sauce. It will bubble a bit violently but will eventually calm down and will form a beautiful caramel sauce.
- Return back onto low heat and add sesame while stirring continuously. Cook for a minute or two.
Note: Make caramel once the cookies are completely cooled and ready to be filled in – you want your caramel sauce to be warm and in a pouring consistency to fill up the cookies.