Honey Tahini Cookie Recipe

I love to experiment in the lab and in the kitchen. To me it is relaxing to play with recipes in the kitchen. I generally try baking recipes one time and then from there I make adaptions to the recipe that suit me. Reading recipes is a pastime for me and they inspire lots of new creations, but don’t you hate it when there is a huge long story before the recipe? Me too…but…I will make it short…

I was trying new recipes while baking for Christmas tonight and made an error that forced me to adapt the recipe without ever trying the original. I was following a Epicurious for Tahini cookies recipe and my eyes jumped from the measurement above and below the honey measurement on the recipe. Both the ingredient above and below honey called for 3/4 cup and I attributed that measurement to the honey. Funny thing is that I was slightly short on honey so I made on on the spot adaption to 1/2 cup honey and 1/4 cup corn syrup. It wasn’t ideal but I didn’t want to go to the store. As that mixed into the butter I looked back at the recipe and saw that I was actually only supposed to add 3 tablespoons of honey. What a sticky mess I had on my hands. Still not wanting to go to the store to get honey to start over I decided to use a little kitchen chemistry magic for a whole new recipe.

Introducing Honey Tahini Cookies: a delicious accident. I am writing the recipe exactly as I made it. The next time I will try it with all honey and no corn syrup.

Honey Tahini Cookie Recipe

3 cups all-purpose flour
2 teaspoon baking soda
1 teaspoon sea salt
1 cup salted butter
3/4 cup sugar
1/2 cup honey
1/4 cup corn syrup
1 cup tahini
1 egg

Directions

1. Preheat oven to 350°F.
2. Whisk flour, baking powder, and salt in a medium bowl and set aside.
3. Beat butter, sugar, corn syrup, and honey in a large bowl.
4. Beat in tahini and egg.
5. Mix in dry ingredients.
6. Roll about a tablespoons worth of dough into balls.
7. Place on greased cookie sheet or parchment-lined baking sheets about 2″ apart.
8. Bake cookies one sheet at a time in preheated oven for 8 minutes. Rotate the cookie sheet and bake for an additional 3-5 minutes until golden brown.
9. Let cool on baking sheets.
10. Enjoy.

I’ve been allergic to sesame seeds for the past few years and recently went through NAET Allergy Elimination and have been able to add all things sesame, especially tahini, back into my life. I’ve always loved tahini so when I saw the recipe on Epicurious I simply had to try it. I am enjoy the results of my mistake. Despite having 3 sweeteners in the recipe they are not overly sweet.