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Tahini wasabi cookies are now a thing. This second attempt at them came out edible (reasonably tasty, even), with an interesting flavor profile.
1/4 cup (one stick) butter, softened
1/2 cup tahini
1 cup granulated sugar (I usually use 1/2 to 3/4 of a cup instead of the full cup, for this I did use a full cup)
2 eggs
1 tablespoon wasabi paste (more or less, to taste)
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
Cream together the butter, sugar, and tahini. Mix in the eggs, beating well. Mix in wasabi.
In a separate bowl combine flour, salt and baking soda. Add this to the butter mixture, mix til just combined. Your dough may be somewhat crumbly.
Form dough into 1-inch balls and flatten somewhat. Bake at 375 degrees F for about 8 minutes. Let cool in the pan for 5 minutes, then transfer to a rack to finish cooling.
Taste-wise, first they're sweet-salty, then some of the earth tones from the tahini and wasabi show up, then you get a bit of a tingle from the wasabi.
ETA: And when they're baking, they smell like popcorn with seasoned salt.
1/4 cup (one stick) butter, softened
1/2 cup tahini
1 cup granulated sugar (I usually use 1/2 to 3/4 of a cup instead of the full cup, for this I did use a full cup)
2 eggs
1 tablespoon wasabi paste (more or less, to taste)
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
Cream together the butter, sugar, and tahini. Mix in the eggs, beating well. Mix in wasabi.
In a separate bowl combine flour, salt and baking soda. Add this to the butter mixture, mix til just combined. Your dough may be somewhat crumbly.
Form dough into 1-inch balls and flatten somewhat. Bake at 375 degrees F for about 8 minutes. Let cool in the pan for 5 minutes, then transfer to a rack to finish cooling.
Taste-wise, first they're sweet-salty, then some of the earth tones from the tahini and wasabi show up, then you get a bit of a tingle from the wasabi.
ETA: And when they're baking, they smell like popcorn with seasoned salt.