From King Solomon’s Table
Tahinli Tahini Cookies
July 21, 2021
Ingredients
- 8tablespoons (1 stick/113 grams) unsalted butter, at room temperature, or 1/2 cup vegetable oil
- ½cup (100 grams) sugar
- 1cup (135 grams) plus 2 tablespoons flour, sifted
- ¼teaspoon salt
- ½teaspoon baking powder
- 1teaspoon vanilla
- ½cup tahini
- ¼cup (20 grams) blanched and peeled almonds
Yield: about 3 dozen cookies
Preparation
- Step 1
Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- Step 2
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 tahini.
- Step 3
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.
- Step 4
Bake for about 15 to 20 minutes, rotating sheets halfway through, until lightly golden and beginning to crisp.