Tahina Cookies
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Tahina Cookies
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A recipe for Tahina Cookies from the cookbook, King Solomon's Table
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Ingredients
- 8 tablespoons butter at room temperature, or 1/2 cup (120 ml) vegetable oil, unsalted; 1 stick / 113 grams
- 1/2 cup sugar 100 grams
- 1 cup flour sifted, 135 grams plus 2 tablespoons
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla
- 1/2 cup tahina tahini, 120 ml
- 1/4 cup almonds 20 grams; blanched and peeled
Instructions
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- 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 tahina.
- 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.
- Bake for about 15 to 20 minutes, rotating sheets halfway through, until lightly golden and beginning to crisp.
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