These Hamsa-Stuffed Tahini Cookies are almost too beautiful to eat. But if you have one, you might end up finishing the whole plate!
Don't forget to serve with a cup of hot coffee and then you have yourself a unique and beautiful Shabbat afternoon snack (if they last until then).
- Cook Time
- Prep Time
⅓ cup raw tahini
1½ teaspoons vanilla extract
¼ teaspoon salt
½ baking soda
⅔ cup sugar
2 cups all-purpose flour
½ tablespoon cocoa powder
*hamsa cookie cutter
- In a large bowl, add the evoo, tahini, egg, vanilla, salt, baking soda and sugar. Mix until thoroughly combined.
- Add the flour and mix until a crumbly dough forms. Turn out the contents of the bowl on to a table.
- Squeeze the dough into a solid piece.
- Cut in half. Add the cocoa powder to one half and mix in.
- Take ping pong ball sized pieces of the light dough and roll between your hands to shape into a ball. Roll in sesame seeds. Place on a baking paper lined tray.
- Form balls of the chocolate dough and place on a baking paper lined tray.
- Preheat oven to 350℉. Use a glass to press each ball into a flat cookie. Place the sheets in the refrigerator for 15 minutes, until dough is chilled.
- Cut hamsa shapes in all the cookies using your awesome hamsa cookie cutter and switch the light ones with the chocolate ones.
- Bake for 10 minutes or until cookies are perfectly golden.
*if you can't get a hamsa cookie cutter, any shape will work.