Chocolate Tahini Linzer Cookies Recipes

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TAHINI CHOCOLATE CHUNK COOKIES



Tahini Chocolate Chunk Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield about 30 cookies

Number Of Ingredients 9

2 1/2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup tahini
1 1/2 cups packed dark brown sugar
1 teaspoon pure vanilla extract
2 sticks unsalted butter, melted and cooled slightly
2 large eggs
1 1/2 cups semisweet chocolate chunks (about 10 ounces)

Steps:

  • Whisk the flour, salt and baking soda in a medium bowl. Combine the tahini, brown sugar, vanilla and melted butter in a large bowl and mix with a wooden spoon until smooth. Stir in the eggs until incorporated, then stir in the flour mixture until just combined. Stir in the chocolate chunks. Cover and refrigerate until firm, about 1 hour.
  • Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Roll heaping tablespoonfuls of dough into balls and arrange about 3 inches apart on 2 ungreased baking sheets. Flatten slightly with your fingers. Bake, switching the pans halfway through, until the cookies are set and lightly browned around the edges, 14 to 16 minutes. Let cool 1 minute on the baking sheets, then transfer to racks to cool completely.

CHOCOLATE LINZER COOKIES



Chocolate Linzer Cookies image

Living in the town of North Pole, it's no surprise that I enjoy Christmas baking! My mom and I used to make these cookies together. Now that I am married and living in Alaska, I love to bake them for my own family. They remind me of home. -Heather Peters, North Pole, Alaska

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 11

3/4 cup butter, softened
1 cup sugar
2 large eggs
1/2 teaspoon almond extract
2-1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup semisweet chocolate chips, melted
Confectioners' sugar
6 tablespoons seedless raspberry jam

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder, salt and cinnamon; gradually add to creamed mixture and mix well. Refrigerate for 1 hour or until easy to handle. , Divide dough in half. On a lightly floured surface, roll out one portion to 1/8-in. thickness; cut with a floured 2-1/2-in. round cookie cutter. Roll out remaining dough; cut with a 2-1/2-in. floured doughnut cutter so the center is cut out of each cookie. , Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool., Spread melted chocolate over the bottoms of solid cookies. Place cookies with cutout centers over chocolate. Sprinkle with confectioners' sugar. Spoon 1/2 teaspoon jam in center of each cookie.

Nutrition Facts : Calories 180 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 130mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

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