Tahini Blossoms

It’s crazy that Christmas is right around the corner! I mean, this year has just been a weird one. It feels like the longest year ever, yet it’s going by really fast. I guess that’s just life! Well, now that Christmas is almost here, it’s time to bake cookies! I have a lot of time on my hands these days. Furloughed from my job, and just waiting for there to be some update from the state whether indoor dining can once again resume. We should have an update Dec. 18th. Anyway, until then, my days will consist of a regimented schedule of running when it’s not too cold or snowy outside and recipe testing cookies and various other treats to share here! I know, I know, what a hard life! Thankfully the weather has been pretty great in Denver. Getting outside for either a run or walk does so much for my mood. 

These tahini blossom cookies are a spin on the classic peanut butter blossoms! These were always one of my favorite cookies to make growing up. It’s not only delicious, but so easy to make and as a kid I always loved putting the Hershey’s Kiss on at the end. This twist uses tahini in replace of peanut butter. Tahini is a to sesame seeds what peanut butter is to peanuts! It has a nutty flavor to it, and is most commonly used in hummus. I love this version and you will too! It really has very similar characteristics to peanut butter, so you may not even notice, but I urge you to try. Tahini can usually be found in grocery stores, and if not, you can always try amazon!

My new book, Pies That Inspire, releases in just over 2 weeks! Click here to pre-order your copy today!

Tahini Blossoms

Yield 18 cookies

Flour 1 ¼ cup

Baking Soda ½ tsp

Salt ¼ tsp

Butter, soft ½ cup

Tahini ¾ cup

Sugar ¼ cup

Brown Sugar ½ cup

Egg 1

Vanilla 1 tsp

Milk 2 Tbsp.

Hershey’s Kisses 18

Sugar ½ cup (to coat)

Directions:

Preheat oven to 350 degrees F. Line 2 sheet trays with parchment paper.

In a stand mixer fitted with a paddle attachment, combine butter and tahini. Add in brown sugar, sugar, and salt. Mix, then add in egg and vanilla. Scrape down sides as needed. Add in flour, and baking soda, and mix. Add in milk last. Place the coating sugar in a separate small bowl.

Scoop 18 1-ounce balls of dough. Roll each one in the sugar, then place on prepared sheet tray. Bake for 10 minutes. While cookies are baking, remove wrappers of the 18 hershey’s kisses. Once cookies are out of the oven, place a hershey’s kiss right in the center of each. Let cookies cool down completely before serving, about 2 hours. You can also chill them in the refrigerator to set quicker. Enjoy!