LEMON & FIG TAHINI THUMBPRINT COOKIES

LEMON & FIG TAHINI THUMBPRINT COOKIES

INGREDIENTS:

2 ½ cups all purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground ginger
½ teaspoon salt
15 tablespoons butter, softened to room temperature
3/4 cup Wholesome Organic Fair Trade Light Brown Sugar
1 egg
1 egg yolk
1 teaspoon almond extract
½ cup tahini
Lemon custard jam and fig jam
Black and White sesame seeds

DIRECTIONS:

Step 1
Preheat the oven to 350 degrees. Line baking trays with parchment paper.
In a medium bowl whisk together the all purpose flour, baking powder, baking soda, ginger and salt.

Step 2
In a large bowl, beat the butter and sugar with a hand mixer until pale and fluffy, about 2-3 minutes, scraping down the sides of the bowl as needed. Add the egg, egg yolk and almond extract, beating until fully combined. Beat in the tahini until fully incorporated.

Step 3
Add the dry ingredients into the butter mixture, mixing until just combined.
Shape the dough into small balls, each the size of tablespoon. Coat the balls in sesame seeds.

Step 4
Place cookies on a parchment lined tray and use your thumb to create an imprint in the center of each cookie.

Step 5
Bake for 12-14 minutes. Allow to cool completely.

Step 6
Once cooled, place ½ teaspoon of lemon or fig jam into the center of each cookie. Store in an airtight container at room temperature.