Brown Butter-Tahini Cookies

 

This recipe was in the paper on Saturday, and it looked so good that I had made it by Monday. That's record-fast for me.  Now, I read recently that tahini can be substituted for butter, which gave me ideas.

The tahini in these is perfect; it adds a slight nuttiness which accents the already nutty, caramelly browned butter and makes for the most incredible mouthfeel.  Very rich, utterly delicious; crisp edges and chewy interiors make these ludicrously addicting.
Consider yourself warned.      

 

Making the dough right in the pan ensures that no caramelized bit goes to waste (not to mention cuts down on dishes).

Brown Butter-Tahini Cookies/

adapted from the LA Times "Saturday" section, 4-06-13 

1 STICK BUTTER*

1/8 CUP TAHINI

1 3/4 CUPS BROWN SUGAR

1/4 TSP. SALT

2 EGGS

2 TSP. VANILLA

2 CUPS + 2 TBSP. FLOUR

1/2 TSP. BAKING SODA

1/4 TSP. BAKING POWDER

Heat oven to 350F.

In a medium saucepan, melt butter over low heat and cook several minutes, stirring or swirling the pan often. Remove from heat when butter foams up (at this point, there will be browned bits below the foam and a caramel-like smell). Add the tahini and swirl to combine. Let cool a few minutes; should not be foamy once cooled.  Stir in the salt and vanilla, then the sugar and eggs, using a rubber spatula. Combine the flour, baking soda & baking powder, then add to the butter mixture in the pan. Stir just until combined and no dry flour mix remains.  Scoop level tablespoonfuls of dough on to a parchment-lined baking sheet and space 2 inches apart.   Bake for up to 15 minutes.  Bake in batches or use multiple baking sheets; makes about 3 dozen.   

*Note: Tahini can be substituted for all of the butter; a clean, cakey cookie with a haunting, nutty flavor reminiscent of peanut butter is the result.