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Peach Tahini Thumbprint Cookies

I love an old-school thumbprint cookie. Lately, I have been obsessed with tahini and adding it to everything. It has a nut butter consitency and the flavor isn't too sweet.
Course: Endings
Cuisine: American
Servings: 0

Ingredients

  • 1/2 cup Unsalted Butter
  • 1/3 cup Granulated White Sugar
  • 1 large Egg, separated reserve white
  • 1 tsp. vanilla extract
  • 1/2 cup Tahini Sauce
  • 1 cup All-Purpose Flour
  • 1/2 tsp. salt
  • 1/4 cup Toasted Sesame Seeds
  • 1/4 cup Peach Preserves

Instructions

  • Preheat oven to 350°.
    Cream together butter and sugar until fluffy.
    Beat in egg yolk.
  • Sift together flour and salt.
    Gradually, mix into egg/sugar mix, until a dough forms.
    Wrap dough in plastic and chill for an hour.
  • Beat egg white slightly.
    Place roasted seeds in a shallow dish.
    With palms of hands, or a small ice cream scoop, roll dough into 1" balls.
    Roll each ball in egg whites and then sesame seeds.
    Place on baking sheet about an inch apart.
  • Use our thumb to press an indentation into each cookie.
    Place a teaspoon of peach preserves in each dentation.
    Bake for 10-15 minutes, until golden brown.
    Cool on pan for 10 minutes then move to wire rack.