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Bread & Cookies >  Jewish Recipes >  Tahini Cookies >

 

Tahini Cookies

• 1 C butter or margarine, softened

• 3 C flour

• 1 C sugar

• 1 C Tahini

• 2 tsp. baking powder

• Powdered sugar

• Peeled almonds

Preheat the oven to 325-degrees F. In a large bowl, mix together all ingredients (except for powdered sugar and almonds). The dough may appear dry, but will become stickier when forming cookies. Wet hands slightly; take small amounts of dough and form into golf ball- sized balls. Place balls on a greased baking sheet; press flat with a fork to create a criss-cross pattern. (If dough is too sticky, dip fork in flour before pressing). Insert half of a peeled almond into each cookie. Bake for fourteen to seventeen minutes. Remove from oven before cookies turn golden in color. If over-browned, the Tahini will taste bitter. Allow cookies to cool before dusting with powdered sugar.

 

Suggestion: Serve Tahini cookies with coffee or tea.

 

Related Link:

Food Fare Culinary Collection: Jewish Cuisine

 

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