Orange, Rosemary, Tahini and Honey Cookies

These cookies feature one of my favorite favor combinations that I use in all kinds of things- butter, rosemary orange amd honey. The tahini takes it to the next level!

Ingredients:

• 6 TBS unsalted butter
• ¼ cup tahini
• ½ cup sugar
• 2 TBS brown sugar
• 2 TBS honey
• 1 tsp chopped fresh rosemary
• 1 TBS orange zest 
• 1 tsp vanilla
• 1 large egg
• 105 g sorghum flour
• 40 g potato starch
• 25 g almond flour
• 1 tsp cream of tartar 
• ½ tsp baking soda
• ½ tsp gray salt

• ¼ cup sugar for rolling
• rosemary leaves

Method:

Beat the butter, tahini, sugar, honey, rosemary, orange zest and vanilla on medium in the bowl of a stand mixer with a paddle attachment until creamy and lighter, about two minutes. Add the egg and beat again until smooth, scraping the sides as needed.

Whisk together the dry ingredients in a bowl. Slowly add the dry ingredients to the mixer and beat until well combined and smooth, about 30 seconds.

Pop the bowl in the fridge for at least 15 minutes.

Preheat the oven to 400° F. Line two baking sheets with parchment.

Place the extra ¼ cup of sugar in a bowl and roll the dough into 1 ½ in balls. Roll them in the sugar and place on a prepared baking sheet a few inches apart. (They will spread quite a bit.) Place a single rosemary leaf centered on teh top of the ball.

Bake for 10-15 minutes or until the edges begin to brown and the cookies have spread and crinkled.  Let them cool on the sheet until they firm up enough to move- around 10 minutes. 

Cool thoroughly on a wire rack.