tahini butter cookies

Desserts

Tahini Butter Cookies

Drescription

These tahini butter cookies melt in your mouth, with nutty, savory notes from tahini.

Ingredients

3/4 cup butter, softened
1 cup tahini (sesame seed paste)
3/4 cup packed brown sugar
1 tablespoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
2 cups all-purpose flour
1/4 cup sesame seeds (optional)

Directions

Mix butter and tahini in a large bowl with an electric mixer at medium speed until combined, about 30 seconds. Add brown sugar, vanilla, baking powder, and salt. Mix at medium speed, scraping sides of bowl as needed, 1 minute. Stir in flour until combined. Chill, covered, at least 2 hours or up to 12 hours.
Preheat the oven to 350 degrees F (180 degrees C). Line 2 (10x15-inch) baking sheets with parchment paper. Place sesame seeds in a small bowl.
Roll dough into 1 1/4-inch balls. Dip tops of balls in sesame seeds to lightly coat; arrange 1 1/2 inches apart on prepared baking sheets.
Bake in the preheated oven until bottoms are light brown, about 12 minutes. Let cool on cookie sheets 2 minutes. Transfer cookies to wire racks; let cool completely. Store cookies in an airtight container at room temperature up to 5 days.

Granola Bacon Pancakes with Fried Egg

Cold, snowy morning at home. Looking at homemade granola and one piece of leftover bacon on the counter, I started dreaming about pancakes. I make scratch pancakes, but you can use a mix if you like. I used to make Marion Cunningham's Granola Pancakes years ago; these are my own. She's a great breakfast inspiration!

The Best Easy Shrimp Enchiladas

I'm calling these the best easy shrimp enchiladas, and they are, without a doubt, the best shrimp enchiladas you will ever taste, thanks to my secret ingredient, canned lobster bisque. They are rich, meaty, and delicious, have a deeper flavor than most lighter shrimp enchiladas, and you don't have to make the creamy enchilada sauce from scratch.

Barbecue Shrimp A Down Home Messy Good Meal

This recipe has nothing to do with barbecue. These shrimp are cooked in a roasting pan, not in a smoker or on the grill. Cooked in their shells with more pepper, garlic, and butter than you are probably comfortable with, the shrimp come out ready for you to peel and eat. Sop up every drop of the sauce with good French bread and make sure you have extra napkins.