Pomegranate Tahini Cookies
  • CourseDessert
  • CuisineHoliday, Vegetarian
Servings
24
Servings
24
Ingredients
  • 1cup all-purpose flour
  • 1 1/2Tbsp. cornstarch
  • 1/2tsp. salt
  • 1/2tsp. baking soda
  • 1/2cup unsalted butter
  • 1cup light brown sugar
  • 1large egg
  • 1/2cup tahini
  • 3/4cup pomegranate seeds, patted dry
Instructions
  1. Preheat the oven to 350° F. Line two large sheet pans with parchment paper.
  2. In a large bowl, whisk the flour, cornstarch, salt and baking soda, and reserve.
  3. In a bowl or stand mixer, beat the butter until light and creamy, then add the brown sugar and beat until well mixed. Beat in the egg. Add the tahini and beat until smooth. Add the flour mixture and mix until well combined, scraping down and repeating as needed.
  4. Roll the dough into medium-sized balls, about two tablespoons each, and place on the prepared sheet pans with two inches between the cookies. Place four to five pomegranate seeds on each cookie and tap with your palm to make sure they stick to the dough.
  5. Bake for six minutes, then reverse the position of the pan and bake for six minutes longer. Cool on racks for five minutes before using a spatula to transfer the cookies to the cooling racks.
Recipe Notes

These cookies have a rich, buttery flavor with a bit of nuttiness from the tahini, so they go well with a hot cup of tea or a tall glass of milk.

 

Recipe courtesy of grocery.coop. Find recipes and articles about your food and where it comes from at grocery.coop. 

Pomegranate Tahini Cookies
Print Recipe
  • CourseDessert
  • CuisineHoliday, Vegetarian
Servings
24
Servings
24
Ingredients
  • 1 cup all-purpose flour
  • 1 1/2 Tbsp. cornstarch
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 cup unsalted butter
  • 1 cup light brown sugar
  • 1 large egg
  • 1/2 cup tahini
  • 3/4 cup pomegranate seeds, patted dry
Servings:
Units:
Instructions
  1. Preheat the oven to 350° F. Line two large sheet pans with parchment paper.
  2. In a large bowl, whisk the flour, cornstarch, salt and baking soda, and reserve.
  3. In a bowl or stand mixer, beat the butter until light and creamy, then add the brown sugar and beat until well mixed. Beat in the egg. Add the tahini and beat until smooth. Add the flour mixture and mix until well combined, scraping down and repeating as needed.
  4. Roll the dough into medium-sized balls, about two tablespoons each, and place on the prepared sheet pans with two inches between the cookies. Place four to five pomegranate seeds on each cookie and tap with your palm to make sure they stick to the dough.
  5. Bake for six minutes, then reverse the position of the pan and bake for six minutes longer. Cool on racks for five minutes before using a spatula to transfer the cookies to the cooling racks.
Recipe Notes

These cookies have a rich, buttery flavor with a bit of nuttiness from the tahini, so they go well with a hot cup of tea or a tall glass of milk.

 

Recipe courtesy of grocery.coop. Find recipes and articles about your food and where it comes from at grocery.coop. 

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