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 yolk
1 teaspoon almond extract
½ cup tahini
Lemon custard jam and fig jam
Black and White sesame seeds
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.
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.
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.
Place cookies on a parchment lined tray and use your thumb to create an imprint in the center of each cookie.
Bake for 12-14 minutes. Allow to cool completely.
Once cooled, place ½ teaspoon of lemon or fig jam into the center of each cookie. Store in an airtight container at room temperature.
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