Thursday, December 9, 2010
Tahini Blossoms (A no-peanut-butter version of a popular treat)
My daughter sent me this photo of a "No-Peanut Butter" cookie that is very much like a peanut butter cookie but made with tahini. In her comments she said this was the "easiest recipe ever!" I do think it looks very easy. She apologized for sending me a photo of the cookies on a baking stone because she said they were so much prettier on her Christmas china.
I am sure that was right but I am glad to show it this way because I think a baking stone is the perfect way to bake cookies. I overcooked so many cookies until I purchased my baking stone. I don't think I could bake them without it.
Back to the recipe. I had to question her on a few things because the recipe seemed to be a little too easy. It didn't have any leavening and no eggs but she assured me this was her recipe. I have tried the recipe, sans the kisses and the cookies are good. She said she had tried the cookies with and without leavening and it really didn't seem to make a difference. The spelt flour is lighter than the whole wheat flour and makes fluffier cookies. If you decide to use wheat, the leavening might be more important.
Tahini Blossom Cookies
1 cup of whole spelt (wheat would work, but might need leavening)
1/2 cup tahini
1/2 cup honey
Mix together. Roll into balls. Mash a little. Press in a Hershey's Kiss.
Bake at 350 degrees for 12 to 15 minutes. Check after 10 minutes so they won't overcook.
Whole spelt is lighter than whole wheat and therefore makes lighter whole grain baked goods.