Name: Tahini Date-Filled Cookies (Standard)
Total time: 1 h 30 min
Yield: 24 cookies
Cuisine: Mediterranean
Ingredients: 1/2 cup Unsalted Butter-softened; 1/2 cup Granulated Sugar; 1/4 cup Tahini-well stirred; 1 large Egg; 1 tsp Vanilla Extract; 1 3/4 cups All-Purpose Flour; 1 tsp Baking Powder; 1/4 tsp Salt; 1 cup Pitted Medjool Dates; 1/4 cup Water; 1 tbsp Lemon Juice; 2 tbsp Sesame Seeds

Recipe tier

A comforting, nutty cookie with a soft date filling, balanced sweetness, and a hint of sesame, perfect for everyday baking.

Total 1h 30m

Serves 24 cookies

Steps 8

Ingredients 12

Soundtrack the cook

Soul kitchen · 107 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 25m Cook 65m Plate 5m Reset 10m

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Cookie Dough
cup 113 g Unsalted Butter-softened
cup 100 g Granulated Sugar
cup 60 mL Tahini-well stirred
1 large 1 large Egg
1 tsp 5 mL Vanilla Extract
1 cups 210 g All-Purpose Flour
1 tsp 5 g Baking Powder
tsp 1.25 g Salt
Date Filling
1 cup 170 g Pitted Medjool Dates
cup 60 mL Water
1 tbsp 15 mL Lemon Juice
Topping
2 tbsp 30 g Sesame Seeds

Equipment

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Instructions

🎙️ Cook with voice coach

Prepare the Date Filling: In a small saucepan, combine Pitted Medjool Dates and Water. Bring to a simmer over medium heat, then reduce heat to low and cook for 5-7 minutes, until dates are very soft. Remove from heat, stir in Lemon Juice, and mash with a fork or potato masher until a thick paste forms. Let cool completely.
Prepare the Cookie Dough: In a large bowl, cream together Unsalted Butter and Granulated Sugar with an electric mixer until light and fluffy. Beat in Tahini, then Egg and Vanilla Extract until well combined.
In a separate bowl, whisk together All-Purpose Flour, Baking Powder, and Salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms.
Divide the dough in half. On a lightly floured surface, roll out one half of the dough into a 9x12 inch (23x30 cm) rectangle, about inch (3 mm) thick. Spread half of the cooled Date Filling evenly over the dough, leaving a small border.
Starting from a long side, tightly roll the dough into a log. Repeat with the second half of the dough and remaining filling. Wrap each log in plastic wrap and chill in the refrigerator for at least 30 minutes, or until firm.
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Remove logs from the refrigerator, unwrap, and gently roll each log in Sesame Seeds to coat.
Slice each log into inch (1.25 cm) thick rounds. Place cookies 1 inch (2.5 cm) apart on the prepared baking sheets.
Bake for 12-15 minutes, or until the edges are lightly golden and the cookie is set. The internal temperature should reach 200°F (93°C). Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The texture should be a tender cookie with a soft, chewy filling.