Tahini Malt Cookies

Karry Hosford
  • Yield: 3


3cups all-purpose flour
1/4cup 1/4 cornstarch
2teaspoons baking soda
1/2teaspoon kosher salt
1cup (2 sticks) butter, softened
1cup granulated sugar
2/3cup packed brown sugar
1/4cup malt powder
2 eggs
1tablespoon vanilla extract
1cup tahini (sesame paste)
1/2cup turbinado sugar


  1.  Preheat oven to 350F.
  2. Stir together flour, cornstarch, baking soda and salt. In a large mixing bowl, beat butter until fluffy. Add sugars and malt powder, beat well. Add eggs and vanilla and beat well. Add tahini; beat well. Roll dough into 1-inch balls. Roll in turbinado sugar, place on cookie sheet, and press with a fork into a cross-cross pattern. Bake 10 minutes.

Recipe by Jill Melton.

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