Tahini Almond Cherry Cookies |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 3 |
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These toothsome cookies are rich with tahini, almond paste and meal, fruit, and multigrain flakes. They make great snacks for the bicyclists in my life! Ingredients:
1/2 cup butter, softened |
1/2 cup roasted tahini |
3/4 cup brown sugar |
3/4 cup turbinado sugar |
1/2 cup almond paste |
1 egg |
2 teaspoons vanilla extract |
2 tablespoons orange juice |
1 1/2 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/2 cup almond meal |
1/2 teaspoon ground cinnamon |
1/2 cup multigrain flake cereal |
2/3 cup dried sour cherries |
3 tablespoons turbinado sugar |
Directions:
1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper.
2. In a large bowl, cream together the butter, tahini, brown sugar, 3/4 cup of turbinado sugar, and almond paste until smooth. Mix in the egg, vanilla and orange juice. Combine the flour, baking powder, salt, almond meal, and cinnamon; stir into the batter until well blended. Mix in the cereal and sour cherries.
3. Drop dough by heaping spoonfuls onto the prepared cookie sheets. Sprinkle the remaining 3 tablespoons of turbinado sugar over the tops.
4. Bake for 8 to 10 minutes in the preheated oven, until golden at the edges. Cool for a few minutes on the cookie sheets, then transfer to wire racks to cool completely.
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