Bread & Cookies > Jewish Recipes > Tahini Cookies >
1 C butter or margarine, softened
3 C flour
1 C sugar
1 C Tahini
2 tsp. baking powder
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.
Food Fare Culinary Collection: Jewish Cuisine
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