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Pregistry’s Friday Recipe: Tahini Thumbprint Cookies

These easy, delicious cookies come together so quickly and are full of flavor!

Even better, you only need one bowl and a handful of ingredients to make them!

We love the savory flavor of tahini, which beautifully complements the sweetness of the sugar and preserves, but feel free to swap it for almond or peanut butter if you prefer!

And of course you can use any jam or preserves you like or happen to have on-hand!

Tahini Thumbprint Cookies:

  • 4 tablespoons unsalted butter, at room temperature
  • 1/2 cup packed brown sugar
  • 1/4 cup tahini
  • 1 large egg yolk, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup all purpose flour
  • 1/4 cup quick cooking oats
  • 1/4 cup strawberry preserves

3/4 cup all purpose flour

1/4 cup quick cooking oats

1/4 cup strawberry preserves

Pre-heat the oven to 375 degrees; line a baking sheet with parchment paper.

Beat the butter, sugar and tahini till light and fluffy. Add the egg yolk and vanilla and beat again. Add the baking soda, salt and flour and beat till just combined.

Use a tablespoon or small cookie scoop to scoop mounds onto your prepared baking sheet. Roll into balls and roll in the oats. Bake for 10 minutes or till golden brown at the edges. Use a 1/2 teaspoon to make an indent in the center of each cookie, and fill with the preserves. Transfer to a wire rack to cool completely.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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