Tahini, Maple and Sesame Seeds Cookies

Tahini sesame paste is a highly versatile ingredient; its unique nutty flavor lends itself beautifully to both savory or sweet dishes. This time, I’ve decided to use it in cookies, and started gathering ingredients for making them.
Using both tahini and butter gave the cookies the buttery-nutty base, to which the rest of the flavors were added – beginning with brown sugar and maple syrup as the sweeteners, with their caramel-like aroma and dark brown color. Malted milk powder added its unique flavor, while a bit of cinnamon powder, and vanilla paste, added their pleasant warm aroma.
Rolling the cookie dough balls in sesame seeds, enhanced the tahini’s nutty flavor, added a nice decorative coating, and an interesting texture, to the cookies.
These crispy-crumbly cookies are easy to make and are moderately sweet. They are perfect for serving with coffee or tea anytime. Try them and enjoy.

Notes:
* Tahini paste is at its best when fresh and homogeneous. If using one that was stored for a while, make sure to mix it well, as it tends to separate with time.  For more recipes, with tahini, both sweet and savory, click HERE.
* Malted milk powder is a mix of whole milk powder and malted barley/wheat. The powder enhances both flavor and texture of pastries and cakes. It is available in specially stores or online

Makes: about 80 small cookies
Prep time: 20 minutes
Chilling time: 2 hours
Baking time: 12-14 minutes

Ingredients:
1 stick (115 grams) butter, soft
1 L egg
½ cup brown sugar
1 tsp vanilla paste
½ tsp cinnamon powder
¼ tsp salt
¼ cup maple syrup
1 Tbs malted milk powder (see notes)
½ cup tahini paste, at room temperature (see notes)
2 cups flour
½ tsp baking powder
For rolling:
About ¾ cup raw sesame seeds

1. In a medium bowl, whisk together the butter, egg, brown sugar, vanilla, cinnamon powder and salt.
2. Add the maple syrup, malted milk powder and tahini paste, and whisk again, scarping the sides.
3. Switch to a spatula. Add the flour and baking powder, and mix/knead to a smooth dough. Cover with wax paper and keep in the fridge for 2 hours (and up to overnight).
4. When ready to bake, preheat the oven to 345F (175C). Line cookie sheet pans with baking paper.
5. Roll the dough into small balls, and roll them in the sesame seeds. Place in the pan, leaving room to expand, and press lightly on the top of each ball, to flatten it.
6. Bake for about 12-14 minutes, until the cookies are golden. Using a spatula, lift one cookie, to check for doneness. Let cool to room temperature in the pan.
7. The cookies will keep, in an airtight container, for up to a week, or up to two months, in the freezer.

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