Fix Feast Flair has opened our eyes to a whole new ingredient for cookies: tahini. Made from ground sesame seeds, this super creamy paste adds a subtle nutty flavor to your baked goods that you won’t get be able to get enough of. This recipe for cookie sandwiches doubles up on tahini in the batter and buttercream filling!
“They’re a good introduction into the world of sesame for newbies and a reminder of why you fell in love with the stuff for all you long time lovers,” says Alana of Fix Feast Flair.
Try out the recipe below, and check out Fix Feast Flair for more mouthwatering recipes!
4 Hour/s 45 Minute/s
5 Hour/s 3 Minute/s
- 1-1/2 c. all-purpose flour
- 2 tsp. baking soda
- 3/4 tsp. baking powder
- 12 Tbsp. unsalted butter, softened
- 1/2 c. packed light brown sugar
- 1/3 c. tahini (white sesame butter)
- 1 Tbsp. honey
- 2 tsp. vanilla bean paste, such as Nielsen-Massey
- 1 large egg
- 1-1/3 c. old-fashioned rolled oats
- 2 Tbsp. roasted white sesame seeds
- 4 large egg whites
- 1/4 c. water
- 1 c. granulated sugar
- 16 Tbsp. unsalted butter, softened and cubed
- 1/2 c. tahini
- 1 tsp. honey
- 1/4 tsp. kosher salt
- OPTIONAL DECORATIONS
- Black or white sesame seeds
- Mixing bowls
- Measuring spoons and cups
- Stand mixer
- Plastic wrap
- Rolling pin
- 2" round biscuit cutter
- Rimmed baking sheet lined with parchment or silpat mats
- Small saucepan
- Silicone spatula or wooden spoon
- Glass measuring cup
- Candy thermometer
- Wire rack
- Offset spatula
- Piping bag with round tip
- FOR THE COOKIES: Combine flour, baking soda, and baking powder in a medium mixing bowl and whisk together; set aside.
- Combine butter, sugar, tahini, honey, and vanilla bean paste in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until pale and fluffy, around three to four minutes. Add egg and beat for forty seconds.
- Add dry ingredients to butter mixture in four parts, and beat on low until just combined. Remove bowl from stand and stir in oats and sesame seeds with silicone spatula or wooden spoon.
- Transfer dough a sheet of plastic wrap, form into a 5-inch by 7-inch brick, and wrap in plastic. Refrigerate until firm, around two hours.
- Remove brick from fridge and transfer to a floured work surface. Using rolling pin, roll until a 1/4-inch thick. Flour surface and dough as necessary--the dough is sticky.
- Using a two inch round cutter, cut out 40 to 48 rounds. Use a floured offset spatula to transfer cookies to pre-lined sheets and leave at least one inch space between rounds. Freeze until cookies are firm, at least 1 hour.
- Heat oven to 325°F while chilling cookies. Bake until golden brown, around 16 -18 minutes. Let cool on sheet for five minutes then transfer to wire rack to cool completely.
- FOR THE BUTTERCREAM: Place egg whites in the bowl of a stand mixer fitted with a whisk attachment and beat on medium-high speed until soft peaks form. Adjust speed to lowest speed to keep egg whites moving.
- Bring sugar and 1/4-cup water to a boil in small saucepan, swirling pan to help dissolve sugar. Attach a candy thermometer to pan, and cook, without stirring, until syrup reaches 248°F. Promptly remove from heat, and turn mixer speed up to medium-high speed and beat egg whites until stiff peaks form. Adjust speed to medium-low and slowly drizzle sugar syrup into whites. Once all the sugar syrup has been added, bring speed up to medium-high and beat until whites hold stiff peaks and are room temperature, about 10 to 15 minutes. Add butter, a couple pieces at a time, until the buttercream is smooth and totally emulsified.
- Measure out 1-1/2 cups and place in a medium mixing bowl; reserve remaining buttercream for another use.
- Add tahini, honey, and salt, and whisk together with whisk until smooth. Transfer to piping bag fitted with round tip.
- Place half of the cookies top side down on a baking sheet, and pipe buttercream almost to the edge of each cookie then top with a remaining plain cookie and sandwich together. You can sprinkle on sprinkles or sesame seeds onto the sandwiched buttercream edges if you desire. Refrigerate cookies to firm buttercream for at least 30 minutes before serving.