Tahini Lime Cookies
Reminiscent of Sesame Halvah, tahini gives these cookies a sultry and almost mysterious taste. Flecks of lime zest brighten them up and a sprinkle of black sesame seeds on top lets you know what's what. Because tahinis have varying oil content, you may have to add a little extra nondairy milk if the dough appears too dry.
1/2 cup nonhydrogenated vegetable shortening, softened
3/4 cup sugar
1/2 cup tahini, at room temperature
3 to 5 tablespoons nondairy milk
grated zest from two limes (about 1 tablespoon)
1 teaspoon pure vanilla extract
1 1/4 cups flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup black sesame seeds
Preheat oven to 350°. Line two large baking sheets with parchment paper.
In a large mixing bowl, use a hand mixer at medium speed to beat together the shortening and sugar until light and fluffy. Beat in the tahini, 3 tablespoons of the nondairy milk, and the zest. Mix in the vanilla.
Add half the flour along with the cornstarch, baking powder, and salt and mix well. Add the remaining flour and mix. Use your hands at this point to really work the ingredients together. The dough should hold together when squeezed; if it does not then add a tablespoon or two of nondairy milk until it does.
Roll dough into walnut-size balls and flatten them a bit with the palms of your hand. The dough may crack on the edges and that is fine. Place the dough balls on the cookie sheets and flatten them a little bit more. Sprinkle and lightly press sesame seeds into the tops.
Bake for 10 to 12 minutes, until the edges are very lightly browned. Remove the cookies from the oven and let them cool on the sheets for 10 minutes. Use a thin, flexible spatula to transfer them to a rack to cool completely.