Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Harissa-Tahini Cookies
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- Level: Easy
- Total: 1 hr 20 min (plus setting time)
- Active: 30 min
- Yield: 2 dozen cookies
“My daughter loves to bake classic recipes with a twist, so I developed these with her in mind. The warm heat of harissa pairs well with the tahini.”
Directions
- Beat 1 stick softened butter and 1/2 cup each granulated and brown sugar with a mixer on medium-high speed until fluffy. Add 1/2 cup tahini and beat 1 minute, then beat in 1 egg, 1 tablespoon harissa and 1 teaspoon vanilla. Whisk together 1 3/4 cups flour, 1 teaspoon baking soda and 1/2 teaspoon salt, then beat into the butter mixture; chill 30 minutes. Roll the dough into 1 1/2-inch balls; dip the tops in harissa, then roll in a mix of 1/2 cup granulated sugar and 1 teaspoon ras el hanout. Arrange harissa-side up on parchment-lined baking sheets. Bake at 350 degrees F until the edges are set, 15 to 17 minutes. Whisk 1 cup confectioners’ sugar, 1 tablespoon water and 2 teaspoons each harissa and honey; dip the cookies in the glaze and let set.
