Tahini Thumbprint Cookies with Date Filling
Servings: 24 cookies
Ingredients
- 200 g Butter or Margarine
- 1/2 cup Sugar
- 1 tsp Vanilla
- 1 tsp Almond Extract (optional)
- 2-4 tbsp Tahini (whichever you prefer)
- 1 tbsp Agave nectar or Honey
- 2 1/4 cups Flour
- 1/4 tsp Salt
- 1/4 cup Sesame Seeds
- 1/4 cup Silan (date honey)
- 5 Mejool Dates Or 1/4 cup date spread
- 4 oz Melted chocolate
Instructions
- Cream butter/margarine with sugar, vanilla and almond extract. Add tahini and honey/agave nectar and blend until smooth.
- In a separate bowl, which flour and salt. Add it to the wet mixture until it all comes together.
- Cover and refrigerate for 1 hr.
- Use a small cookie scoop or tablespoon to portion into small balls (about 1 tbsp of dough). Roll into a smooth ball, and if you want you can roll it in the sesame seed too for added crunch and flavour. Place on a cookie sheet lined with baking paper. Allow about 4cm between each cookie as they spread a lot.
- Using your thumb, make a deep indent in each cookie (almost all the way to the cookie sheet).
- Bake for about 14 minutes or until lightly golden on edges. Cool for about 20 minutes.
- Date Filling: Blend the dates or dates spread with the silan until smooth. (You may need a food processor if you are using dates instead of date spread).
- Spoon or pipe the filling into the centre of each cookie.
- Drizzle chocolate on each cookie and chill for about 10 minutes to set.
