A recipe for Tahina Cookies from the cookbook, King Solomon's Table
Course Dessert
Cuisine Israeli
Keyword cookie, dessert, tahina, tahini
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
0 minutesminutes
Total Time 25 minutesminutes
Servings 3dozen cookies
Ingredients
8tablespoons(1 stick/113 grams) unsalted butterat room temperature, or 1/2 cup (120 ml) vegetable oil
1/2cup(100 grams) sugar
1cup(135 grams) plus 2 tablespoons floursifted
1/4teaspoonsalt
1/2teaspoonbaking powder
1teaspoonvanilla
1/2cup(120 ml) tahina (tahini)
1/4cup(20 grams) blanched and peeled almonds
Instructions
Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
In the bowl of a standing mixer with a paddle attachment, cream the butter or oil and sugar. Mix in the flour, salt, and baking powder, then the vanilla and the tahina.
Roll the dough into balls about the size of a large marble and put on the parchment-lined baking sheets. Press an almond in the center of each, slightly flattening the cookies.
Bake for about 15 to 20 minutes, rotating sheets halfway through, until lightly golden and beginning to crisp.