Tahini Thumbprint Cookies with Date Filling

Prep Time1 hour 10 minutes
Cook Time14 minutes
Total Time1 hour 24 minutes
Servings: 24 cookies


  • 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


  • 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.


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