Salted Lemon Tahini Cookies

Baking is our love language. Taking the time to make something from scratch is our way of expressing love, creativity and hospitality. There’s no better way to welcome guests into your home than with the scent of freshly baked goods. These cookies are particularly fragrant thanks to the addition of Infused Lemon Zest Salt as well as earthy, nutty tahini, and halva.

Recipe and photos by: Seed + Mill

Process

Combine the sugar and lemon zest in a small bowl. Using your hands, pinch the zest into the sugar until the mixture resembles the texture of wet sand. This extracts the essential oils from the zest and maximizes the citrus flavor and aroma-- it should be very fragrant!

In a stand mixer fitted with a paddle attachment, cream the butter and sugar mixture on high until light and fluffy. Add the tahini, vanilla, and Infused Lemon Zest Salt and mix on low until combined, scraping down the sides as needed.

Add the baking powder and flour to the tahini mixture, then mix on low, scraping down the sides once or twice, until just combined.

Line a sheet pan with parchment paper and divide the dough into balls roughly the size of a golf ball. Place on the prepared baking sheet and press your thumb into the center of each cookie to create a divot for the halva. Cover and refrigerate for at least 30 minutes or up to overnight.

Preheat the oven to 375°F. Remove the cookies from the fridge and place a cube of halva in the center of each cookie. Sprinkle with chopped pistachios and a bit of the Infused Lemon Zest Salt, then place in the oven until the edges begin to brown (about 12-14 minutes). Let the cookies cool completely and enjoy!