Raspberry-Tahini Thumbprint Cookies

Name: Raspberry-Tahini Thumbprint Cookies
Yield: Makes about 30
Ingredients: 1½ cups (188 g) all-purpose flour; 1 tsp. baking powder; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 1 large egg; ½ cup (100 g) granulated sugar; ½ cup (packed; 100 g) light brown sugar; ½ cup (1 stick) unsalted butter, room temperature; ¼ tsp. almond extract (optional); ½ cup well-mixed tahini; ¼ cup black sesame seeds; ¼ cup white sesame seeds; ⅔ cup raspberry jam

By Kendra Vaculin

February 8, 2022

Tahini thumbprint cookies covered in sesame seeds and a divot for raspberry jam

Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Stephanie Yeh

These jam-bellied cookies don’t rely on tahini alone for their nuttiness—they also have a subtle touch of almond extract that boosts the natural sesame flavor along with bursts of toasty seeds. Use any flavor jam you like and feel free to choose one hue of sesame seeds (though the combination of black and white makes for the most stunning appearance). To keep these as chewy and tender as possible, pull them from the oven while they’re still soft—they’ll firm up as they cool on the baking sheets.