It’s no secret that tahini is a staple in my house so when I make cookies at home - it’s in there. I make these rich, nutty cookies along with even more sesame on top and a healthy pinch of fleur de sel just before baking. I like to keep them portioned and ready to go in the freezer so we can have freshly baked cookies any time. They really make great Ice Cream Sandwiches!
It’s no secret that tahini is a staple in my house so when I make cookies at home - it’s in there. I make these rich, nutty cookies along with even more sesame on top and a healthy pinch of fleur de sel just before baking. I like to keep them portioned and ready to go in the freezer so we can have freshly baked cookies any time. They really make great Ice Cream Sandwiches!
Refrigerate the dough to hydrate and allow the tahini to set overnight, or at least 12 hours. If freezing this dough for later, divide the dough into 18 portions and freeze them on a tray and store them in an airtight container when ready.
Recipe Notes
Check out how to make these cookies into Ice Cream Sandwiches.
Questions? Contact helen@laboiteny.com
La Boite
New York, New York
info@laboiteny.com
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