I am a wife, a mom of three, and the kitchen is my favorite place in the house. I read cookbooks in my spare time and enjoy getting kitchen appliances for presents :) I love preparing delicious and healthy food for my family and here are a some of what graces our table each week.

Email Me for any of the recipes :)

Thursday, April 22, 2010

Sesame Tahini-Oat Cookies (Oogiyot Tahina)

Every Thursday, I am very lucky to get to spend a bit of my afternoon baking with my two favorite 4 year olds.  Today, we made these Sesame Tahini-Oat cookies and they were really good.  I didn’t have all the ingredients – coconut, sunflower seeds, and raisins – so I added 1/2 c. chocolate chips instead.  I think, in hopes to make them a bit healthier next time, I would cut the chips by half and add the seeds in.  The cinnamon and allspice are just in the background, but their presence makes a big difference.  Such a simple cookie, yet so unique.  I think I like this cookie :)

This recipe comes from The New Jewish Holiday Cookbook…

1/3 c. tahini
1/2 c. honey
1 large egg
1/2 tsp. cinnamon
1/8 tsp. allspice
1/8 tsp. salt
1 1/2 c. old fashioned or quick-cooking oats
1/4 c. finely shredded coconut
1/3 c. unsalted shelled sunflower seeds, raw or toasted
1/4 c. dark raisins

Combine the tahini, honey, egg, cinnamon, allspice and salt.  Stir in the oats, coconut, seeds, and raisins.  Use wet hands, or a scoop (I use a small ice cream scoop) to form the sticky mixture into 1 1/4 inch balls.  Arrange 2 inches apart in prepared baking sheet and bake at 350F for about 12 minutes or until firm and light brown.  Cool completely in rack before packing up. (Mine only made 1 and a half cookie sheets…so there aren’t that many to pack up!)

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