Tahina Cookies
A recipe for Tahina Cookies from the cookbook, King Solomon's Table! These easy, melt in your mouth cookies have a fragrant blend of vanilla and tahina.
Servings 3 dozen cookies
Ingredients
- 8 tablespoons (1 stick/113 grams) unsalted butter at room temperature, or 1/2 cup (120 milliliters) vegetable oil
- 1/2 cup (100 grams) granulated sugar
- 1 cup plus 2 tablespoons (135 grams) all-purpose flour sifted
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla
- 1/2 cup (120 milliliters) tahina tahini, well stirred
- 1/4 cup (20 grams) blanched and peeled almonds
Instructions
- Preheat the oven to 350˚F (180˚C) 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 (start checking at 10 minutes- mine were done at closer to 13 minutes), rotating sheets halfway through, until lightly golden and beginning to crisp.
- Note: Allow the cookies to cool slightly on the baking sheets before handling. They will be more delicate while still warm.