Little bits of sesame fudge suspended in a rich brown sugar cookie. Gently spiced, soft and perfect. These cookies are a little mysterious and a lot delicious. I make them with leftover halvah, but go ahead and buy a chunk or bar. You can snack on the extra while the cookies bake – or save yourself the trouble – just make a double batch!
- 4 oz butter, room temperature
- 1 cup brown sugar
- 1/2 cup powdered sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cardamom
- 4 oz halvah, broken into morsels
Preheat the oven to 350 and get out some baking sheets and parchment paper. Put the paddle attachment on your stand mixer or use your handmixer.
Put the butter, brown sugar and powdered sugar in the bowl of the stand mixer, set it on medium and cream all together until light on fluffy, about 5 minutes on speed 5.
Add in the egg and mix well, then stop the machine and scrape down the bowl. Add in the vanilla and all of the dry goods except for the halvah. Mix on low until all combined, about a minute.
Add the halvah and mix about 30 seconds – I like to still see chunks of deliciousness.
Use a small scoop or tablespoon to form cookies on the parchment lined baking sheets. If you don’t have parchment, don’t worry, just spray or grease the sheets. Bake at 350* for 12-15 minutes, rotating after 6 minutes. Remove the pans from the oven and let the cookies rest for 10 minutes before moving to wire racks.
* These cookies are soft. If you like them crunchy, bake a few more minutes or enjoy straight out of the freezer, as I do.
*You can use plain, chocolate swirl or pistachio/almond halvah for this recipe. I have also made it with leftover chocolate coated halvah and it was crazy good.