Tahini Thumbprint Cookies with Strawberry Sumac Jam
These Tahini Thumbprint Cookies are wonderfully tender and filled with sticky strawberry sumac jam. They're covered in sesame seeds for a touch of nuttiness and they're perfect for baking when fresh strawberries are in season.
Equipment
- Kitchen Scale
- Oven Thermometer
- Small Saucepan
- Potato Masher optional
- Electric Hand Mixer
Ingredients
Strawberry Sumac Jam:
- 454 g (1 lb) strawberries hulled and chopped
- 133 g (⅔ cup) granulated sugar
- 2 tsp ground sumac
- 2 tsp lemon juice
Tahini Thumbprint Cookies:
- 240 g (2 cups) all-purpose flour spooned and leveled
- 20 g (2 tbsp) cornstarch
- ½ tsp fine sea salt
- 226 g (1 cup) unsalted butter softened
- 175 g (¾ cup + 2 tbsp) granulated sugar
- 120 g (½ cup) tahini well-stirred
- 1 large egg room temperature
- 1 tsp pure vanilla extract
- 72 g (½ cup) white sesame seeds plus 2 tbsp if needed
Instructions
Strawberry Sumac Jam:
- Add the strawberries, sugar, sumac, and lemon juice to a small saucepan and stir to combine.
- Place over medium heat and stir occasionally until the liquid starts to release from the strawberries and it comes to a simmer.
- Continue simmering for 5 minutes to soften the strawberries. Stir if needed to tamp down any rising bubbles.
- Reduce to medium-low heat and use a potato masher or a fork to mash the strawberries into small pieces.
- Continue cooking over medium-low while stirring occasionally until the mixture thickens and gelatinizes, about 15 minutes. While it's simmering, skim off any foam. You'll know the jam is done when it falls off a silicone spatula in glossy, jelly-like lumps.
- Transfer the jam to a heatproof bowl and let it come to room temperature while you make the cookies.
Tahini Thumbprint Cookies:
- In a medium bowl, whisk together the flour, cornstarch, and salt.
- Add the butter and sugar to a large bowl and use an electric hand mixer to beat on medium speed for 2-3 minutes until pale and creamy.
- Add the tahini and mix for 1 minute until well combined and creamy. Mix in the egg and vanilla extract until well combined.
- Add the flour mixture and fold until the dough comes together. Don't overmix. Cover and chill for 1 hour to allow the dough to stiffen up.*
- A few minutes before the cookies are done chilling, preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper. Add the sesame seeds to a small shallow dish.
- Portion the cookies into 2 tbsp and roll into a ball. Roll the dough ball in the sesame seeds to coat all over then place 2 inches (5 cm) apart on the prepared baking sheet.
- Use a half teaspoon measuring spoon to press down in the centers of the dough balls, making a crater.
- Bake for 18-20 minutes until the tops are matte and the bottom edges are just starting to brown.
- Remove the cookies from the oven and immediately use the same half teaspoon to gently re-shape the indent in the center of the cookies. Use the edges of previously made indent as a guide. Press down gently to prevent the edges from cracking. Cool on the pan for 5 minutes.
- Transfer the cookies to a wire rack to cool completely then fill the centers with the cooled strawberry sumac jam.
Notes
- Chilling the Dough: If the dough is sticking to your hands when rolling, recover and chill the dough for at least another 30 minutes.
- Storage: Place the cookies in an airtight container or on a plate covered with plastic wrap. Store in the fridge for up to 5 days.
Nutrition
Serving: 1 cookie | Calories: 243kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Sodium: 63mg | Fiber: 1g | Sugar: 16g
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