Tahini Cookie
Chef Graeme Miller of BenReuben’s Knishery | Portland, ME
Yield: 25 cookies
Adapted by StarChefs | July 2023
INGREDIENTS
115 grams butter
190 grams tahini
85 grams honey
180 grams sugar
10 grams molasses
3 grams baking soda
50 grams whole egg
5 grams salt
1/16 teaspoon vanilla extract
180 grams all-purpose flour
3 grams baking powder
3 grams cinnamon
METHOD
Heat oven to 375°F. In the bowl of a stand mixer fitted with a paddle attachment, add butter, tahini, honey, sugar, molasses, and baking soda. Mix 3 minutes on high speed, scraping down the sides of the bowl as needed. Decrease speed and add eggs, one at a time, until fully incorporated. Add salt and vanilla extract. Increase to medium speed and mix additional 3 minutes. Add flour, baking powder, and cinnamon. On low speed, mix until just combined. Transfer dough to a floured work surface and portion into 42 gram balls. Transfer dough balls to a sheet tray. Gently press down on each ball to flatten. Bake 6 minutes, rotating halfway through. Let cool.
