Tahini Thumbprint Cookies with Apricot Jam [vegan]

Since I was little, my mum used to experience a lot with cookies and jam. She always adds lemon zest when she is making cookies or crostata and they leave a delicious aftertaste that makes you want more.

We are now in quarantine, here in Albania and since we are a big family we cook almost every day something sweet. These week we tried thumbprint cookies since we had some leftover apricot jam on hands. We like to make jam during summer and store it so when the winter comes we can taste fruits that are not in season like: fig, apricot, cherry, strawberry, peach, blackberry jam.

You can experiment with these thumbprint cookies by adding any jam you like. I recommend using a tart jam that has a strong flavor, like raspberry jam or apricot ja, but you can use any jam of your choice.

Tahini gives this recipe an extra taste since it goes very well with jam and lemon zest.

You can enjoy these thumbprint cookies filled with jam, with a hot cup of tea while spending time with your family. It is important to make your home feel cozy in these difficult times.

How to make tahini thumbprint cookies filled with apricot jam?

1. First in a big bowl combine tahini, vegetable oil, sugar, water and lemon zest. Give it a stir so everything is combined.
2. Than add the flour, sprinkle of vanilla powder, pinch of salt and baking powder.
3. Mix well using your hands until the dough starts to form.

4. Scoop the dough and roll it into ball-shape. Place on your prepared baking tray. Press down gently with your finger, about 1/2 way in.

5. Spoon jam into each well using a small spoon.

6.Add the baking tray in the oven and bake until lightly golden.Let the cookies cool on tray for 10 minutes before transferring them to a cooling rack.

We would love to hear your thoughts!

If you try these vegan Tahini Thumbprint Cookies with Apricot Jam let us know on the comments below or follow us on our social media. We would love to hear from you!

Tahini Thumbprint Cookies with Apricot Jam are delicious and so easy to make. They take only 10 minutes to prepare and 20-25 minutes to bake. They are zesty, tasty and rich in fruity flavors. Tahini gives these cookies an extra taste and makes them soft and gooey.

Makes : 14-16 cookies

Ingredients

• 1/2 cup tahini (sesame butter)
• 1/3 cup sugar
• 2 tbsp vegetable oil ( I used corn oil)
• 1/3 cup water
• 1 + 1/2 cup all purpose flour
• Zest of 1 lemon
• sprinkle of vanilla powder
• pinch of salt
• 1 tsp baking powder
• 1/3 cup apricot jam (or any jam of your choice)

Preparation

1. Preheat oven to 180 °C (350°F). Line a baking tray with parchment paper or grease it with oil and sprinkle flour. Set aside.
2. First in a big bowl combine tahini, vegetable oil, sugar, water and lemon zest. Give it a stir so everything is combined.
3. Than add the flour, sprinkle of vanilla powder, pinch of salt and baking powder.
4. Mix well using your hands until the dough starts to form.
5. Scoop the dough and roll it into ball-shape. Place on your prepared baking tray. Press down gently with your finger, about 1/2 way in.
6. Spoon 1 tsp jam into each well using a small spoon.
7. Add the baking tray in the oven and bake until lightly golden. Let the cookies cool on tray for 10 minutes before transferring them to a cooling rack.

Notes

• You can use any jam but if it is tart they would be tastier.
• You can leave out lemon zest if you don’t like it’s taste.