Lemon Sesame Cookies
Votes: 1
Time: 2 hours.
Complexity: easily
Quantity: 36 pcs.
Complexity: easily
Quantity: 36 pcs.
These soft lemon-sesame cookies will captivate you with their texture and the contrasting flavors of the pastry and glaze. The tahini paste mixed into the dough imparts a pleasant nutty flavor. Once the cookies are completely cool, drizzle them with a glaze of powdered sugar mixed with lemon juice and zest. A perfect treat for every day and for special occasions.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cookie
- 2 cups premium flour
- 0.5 tsp baking powder
- 0.5 tsp of soda
- 0.5 tsp salt
- 6 tablespoons unsalted butter, room temperature
- 1 cup dark brown sugar
- 2/3 cup tahini, mix well
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1/4 cup sour cream
Glaze
- 1.5 cups powdered sugar
- 1 teaspoon finely grated lemon zest + 3+4 tablespoons lemon juice
- A pinch of salt
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Recipes with similar ingredients: premium flour, baking powder, butter, brown sugar, tahini, eggs, vanilla extract, sour cream, powdered sugar, lemon
Cooking the dish according to the recipe:
Bake the cookies:
In a medium bowl, combine the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and brown sugar with a mixer on medium-high speed until fluffy, 3-4 minutes. Stir in the tahini. Beat in the eggs one at a time, beating thoroughly, then whisk in the vanilla extract. Reduce mixer speed to low; beat in the flour mixture in two additions, alternating with the sour cream. Cover the dough with plastic wrap and refrigerate for 1 hour.- Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper. Using 1 tablespoon of dough at a time, form balls and place them 1.5 inches (4 cm) apart on the prepared baking sheets. Bake until the cookies are set around the edges but still soft in the centers, 12 to 14 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.
Prepare the glaze:
In a medium bowl, combine the powdered sugar, lemon zest, 3 tablespoons lemon juice, and salt and whisk until smooth (if the glaze is too thick, add more lemon juice 1 teaspoon at a time). Drizzle the glaze over the cooled cookies. Let set for about 10 minutes.
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