The Times - Serving Waitsburg, Dayton and the Touchet Valley

Over the years I have curated an eclectic collection of cookbooks. Dispersed between my tried-and-true classics (Julia Childs, The Silver Palate, and Alice Waters) and contemporary tomes full of artfully staged food photographs, I have many quirky, vintage cookbooks that are as entertaining as they are informative. Some of my favorites are recipe collections themed around the "modern" kitchen conveniences of generations past, such as "Mary Meade's Magic Recipes for the Electric Blender" from 1952, where every recipe employs the use of the now ubiquitous countertop appliance. While recently flipping through this fun book, I came across an intriguing series of sour cream cookie recipes. Here I have substituted some of the sour cream with silky sesame tahini, to compliment the bright flavors of ginger and orange in these delightful cookies.

Ingredients:

For the cookies:

2 eggs

2/3 cup coconut oil or vegetable shortening

1 cup granulated sugar

1/3 cup sour cream

1/3 cup tahini

Zest of one orange (save the juice for the glaze)

¼ cup candied ginger, chopped

2 1/3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

½ teaspoon baking soda

For the glaze:

1 to 2 cups powdered sugar

1 tablespoon butter, melted

3 tablespoons fresh squeezed orange juice

Directions:

Preheat the oven to 400 degrees. Prepare baking sheets by lining with parchment paper.

In the pitcher of a blender, combine the eggs, coconut oil, sugar, sour cream, and tahini. Blend until smooth. With the blender running, add the orange zest and candied ginger, blending until just evenly combined.

In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda. Pour the wet ingredients into the flour mixture and mix until combined with a spoon. Drop the dough by spoonful onto the prepared baking sheets spaced about 3 inches apart. Bake until the edges are a delicate golden brown, about 10 to 12 minutes. When done, pull cookies and allow to cool slightly on baking sheets before removing to a wire rack.

While the cookies are cooling, prepare the glaze. Sift 1 cup of the powdered sugar into a mixing bowl. Melt the butter with the orange juice in a small saucepan. Allow mixture to simmer for a few minutes on medium-low heat, until slightly reduced. Slowly whisk the butter mixture into the powdered sugar. Next, add more powdered sugar, a spoonful at a time, until the glaze is at desired consistency. It should be thick enough to coat the back of a spoon. Next, use a spoon to spread icing glaze over the top of each cookie. Let cookies continue to cool as glaze sets. Store in an air-tight container.

Notes:

A key ingredient in hummus and other Mediterranean dishes, Tahini is a smooth paste made from ground sesame seeds. In these cookies it gives a light sweet and nutty flavor that is beautiful with the citrus. You can often find tahini at larger grocery stores in the Middle Eastern or Kosher sections. I have also sometimes seen it on the same shelves as other nut and seed butters. If you cannot find the tahini you can just double the amount of sour cream for this recipe.

Instead of candied ginger you could also try using candied orange peel, or even chopped dried apricots. Try sprinkling the tops of the cookies with sesame seeds or orange zest after you have glazed them. A pinch of decorative sea salt would also be an elegant touch.

These cookies are lovely as-is served with a cup of tea, or you could try serving them with a bowl of vanilla ice cream or fruit sorbet.

Enjoy.