Fresh fruit, dressed with a yogurt-honey blend (both traditional Middle Eastern foods) and accompanied Fresh fruit, dressed with a yogurt-honey blend (both traditional Israeli foods) and accompanied by these delicate cookies, adds a sweet, not-too-heavy ending to any meal. Prep tips: Substitute favorite or seasonally available fruits for those listed. A thick Greek yogurt works especially well.by these delicate cookies, adds a sweet, not-too-heavy ending to any meal.
Tahini Butter Cookies with Seasonal Fruit
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Ingredients
- 1 cup unsalted butter
- 1/2 cup natural cane sugar
- 1 teaspoon vanilla extract
- 1/2 cup tahini (ground sesame paste), plain or roasted
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup plain or vanilla yogurt, preferably Greek
- 1/2 tablespoon honey or to taste
- 1 apple, diced-with skin
- 1 orange sectioned and diced
- 3/4 cup seedless grapes halved
- 1 pear, diced-with skin
Instructions
- Preheat oven to 325˚. In a large bowl, cream together butter and sugar until fluffy. Add vanilla and tahini, and mix thoroughly.
- In a medium bowl, sift together flour and baking powder. Add gradually to butter and sugar mixture, blending thoroughly. Using a spoon, drop batter onto an ungreased cookie sheet in roughly tablespoon-sized portions, about an inch apart. Bake in preheated oven approximately 15–17 minutes, until cookie edges are a light golden brown. Cool completely on baking sheet. (Makes about 42.)
- In a measuring cup or small bowl, whisk together yogurt and honey. Place all fruit in a bowl. Drizzle with dressing and toss gently to coat. Serve in individual bowls with cookies on the side.
Recipe Notes
Nutrition Facts
Tahini Butter Cookies with Seasonal Fruit
Amount Per Serving
Calories 180
% Daily Value*
Cholesterol 15mg
5%
Sodium 15mg
1%
Total Carbohydrates 28g
9%
Dietary Fiber 4g
16%
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (with 1 cookie): 180 cal, 36% fat cal, 8g fat (2g mono, 1g poly, 4g sat), 15mg chol, 2g protein, 28g carb, 4g fiber, 15mg sodium
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