Tahini, sesame oil and sesame seeds combine together in these deliciously nutty dome-shaped cookies. Dried currants lend a nice texture to their soft and crumbly insides, while sesame seeds coat the exteriors and add a pleasant crunch. These are excellent with a cup of green tea. Slideshow:  More Cookie Recipes 

April 2014


Credit: © Sarah Bolla

Recipe Summary

35 mins
20 mins
Makes 24


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, whisk the flour, baking soda, and salt and set aside.

  • In a large bowl, using a handheld electric mixer, beat the butter together with the tahini, sesame oil, molasses, brown sugar and vanilla at medium speed until creamy, about 4 minutes. Reduce the speed to low and add the dry ingredients, mixing until just combined. Add the currants to the dough and mix until evenly distributed. Cover the bowl with plastic wrap and refrigerate for 1 hour.

  • Preheat the oven to 350° with the racks placed in the lower and upper-half positions. Line two baking sheets with parchment paper and set aside.

  • Add the sesame seeds to a shallow bowl and set aside.

  • Scoop 1 1/2 tablespoon-size balls of dough and form into round balls. Working in batches, roll each ball in the sesame seeds while gently pressing the seeds into place to coat. Arrange at least 2 inches apart on the parchment paper lined baking sheets. Bake for about 8 minutes for soft cookies or about 12 minutes for crisp cookies. They should be dome-like in shape and light golden brown in color. Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks.

Make Ahead

The cookies will keep covered and stored in an airtight container for up to 3 days and also freeze well for up to two weeks.