My fingers are sticky and I keep licking them. Hummus – check, baba ghannouj – check, tahini salad dressing- check, tahini pasta sauce – check.
There is still tahini in the jar…The tahini is made by my parents’ best friends from university. It has traveled the world to get into my pantry.
What else to make? Suddenly I hear Cabra Casey sing Ane Nahatka from the Toure-Raichel Collective: The Tel Aviv Session and it hits me! Israeli tahini cookies!
Benny Saida is the man behind this recipe. He is a well-respected Israeli cookbook author known for his easy, delicious, and very Israeli recipes.
For sesame lovers, these are the bomb! The cookies are subtly sweet, nutty, and buttery. Happy Earth Day!
Tahini Cookies – עוגיות טחינה
3 cups (450 g) all-purpose flour
1 cup (200 g) tahini paste
1 cup (200 g) granulated sugar
200 gr butter, at room temperature
2 teaspoons (10 g) baking powder
2 teaspoons (10 mL) pure vanilla
2 – 4 tablespoons cold water, if needed
sesame seeds, blanched almonds, walnuts for sprinkling the cookies
- Preheat the oven to 325F and position the rack in the middle. Line the bottom of a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour and baking powder.
- In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter on medium speed until creamy. Mix in tahini, until well combined. Add vanilla.
- Gradually add the flour and mix on very low speed, until the flour is just combined.
- If the dough will not hold together, add 1 tablespoon of cold water at a time.
- Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets.
- Lightly flatten each ball. Sprinkle the top of the cookies with nuts or sesame seeds.
- Bake until the surfaces crack slightly, 14 to 15 minutes. Let cool slightly; transfer to a wire rack to cool completely.
Note: Vanilla was not an ingredient in the original recipe.