People in Israel are passionate about tahini. With good reason, it's delicious! That is, once you acquire a taste for it. Usually I think of it as the mayonnaise of this country, it's everywhere: s a spread for pitas, a base for salad dressings, a sauce on any kind of meat.
And now, also in cookies.
Tahini Cookies are not too sweet, they are both rich and light and remind me of the curabies I used to make with my grandmother. It's an easy cookie recipe that I think you are sure to make again and again.
Tahini cookies, like tahini sauce and tahini paste, contain a cache of calcium and B vitamins. Here's how to enjoy tahini in your daily lives and how doing so will enhance your health.
2 cups flour
1 tablespoon baking powder
1 cup tahini
1 cup sugar
½ cup olive oil
sesame seeds, optional
1. Preheat oven at 350 degrees F. Line a cookie sheet with parchment paper.
2. In a medium bowl place flour and baking power and stir well. Add remaining ingredients, stirring with a large spoon until combined.
3. Pinch off a walnut sized piece and make a ball. Place on parchment paper and flatten with your palm or a fork.
To make crescents as in photo above: Roll between in your palms to lengthen to about 2 inches. The middle should be fatter and the ends tapered. Dip one end of the cookie into the sesame seeds and roll. Gently shape the cookie into a crescent. Place on parchment paper.
4. Repeat with remaining dough. Cookies can be placed very close together as they keep their shape and do not spread out while baking. Bake 15 minutes until they just begin to brown. Let cool completely before moving.
As featured in Mishpacha, the Jewish Press, Hamodia, Yated & 5Towns Jewish Home
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