Recipes and Cooking Tahini Blossoms Be the first to rate & review! Don't let the classic look of these cookies fool you, there's a secret ingredient inside--tahini! Tahini is a sesame seed paste that tastes wonderful in baked goods such as these unique cookie recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 7, 2019 Print Rate It Share Share Tweet Pin Email Photo: Adam Albright Hands On Time: 30 mins Total Time: 3 hrs Servings: 60 Jump to Nutrition Facts Ingredients 2 ¼ cup all-purpose flour 1 ¼ teaspoon kosher salt 1 teaspoon baking soda ¼ teaspoon baking powder 1 ¼ cup packed light brown sugar ¾ cup unsalted butter, melted and slightly cooled ¼ cup shortening ¾ cup granulated sugar 1 tablespoon vanilla 1 egg 2 egg yolks ¾ cup tahini (sesame seed paste), stirred if separated Sea salt flakes 60 milk chocolate Kisses Directions Line two cookie sheets with parchment paper. In a medium bowl whisk together flour, kosher salt, baking soda, and baking powder. In a large bowl beat brown sugar, butter, shortening, 1/4 cup granulated sugar, and the vanilla on medium until combined. Add egg and egg yolks; beat on low until combined. Add tahini; beat on medium until combined. Add flour mixture. Beat on low until combined. Chill, covered, 30 minutes or until firm enough to handle. Roll into 2-teaspoon balls (1 1/4 inches). Place remaining 1/2 cup granulated sugar in a small bowl. Roll balls in sugar to coat. Arrange on a prepared cookie sheet. Sprinkle with sea salt. Cover with plastic wrap. Freeze 2 hours or until firm. Preheat oven to 350°F. Transfer 16 dough balls to remaining cookie sheet. Bake 10 to 12 minutes or until light brown, rotating sheet halfway through. Immediately after removing from oven, gently press a Kiss in the center of each cookie. Let cool on a wire rack. Repeat with remaining dough balls. Store in an airtight container at room temperature up to 3 days. Makes 60 cookies. Rate it Print Nutrition Facts (per serving) 119 Calories 7g Fat 15g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 60 Calories 119 % Daily Value * Total Fat 7g 9% Saturated Fat 3g 15% Cholesterol 17mg 6% Sodium 74mg 3% Total Carbohydrate 15g 5% Total Sugars 10g Protein 2g Vitamin C 0.1mg 1% Calcium 22mg 2% Iron 0.5mg 3% Potassium 28mg 1% Folate, total 17.8mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.