Ingredients

The following ingredients have 9 Servings
  • 1 3/4 sticks (7 oz) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 cup tahini paste
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • pinch salt
  • Powdered sugar, optional

Instruction

  • In a large bowl combine the butter and sugar. Using a hand mixer on medium speed, combine until light and fluffy.
  • Now add the tahini and continue mixing on medium speed until well-incorporated.
  • In a separate mixing bowl, combine the flour, baking powder, and salt.
  • Transfer the dry ingredients to the tahini mixture, and mix until well-incorporated into a dough.
  • Take the tahini cookie dough out of the bowl and make it into a log (about 2 inches in diameter). Place the log on the short end of a large piece of plastic wrap. Roll the wrap twisting the ends in opposite direction so that the dough log is tightly wrapped. Refrigerate for at least one hour or overnight.
  • Preheat the oven to 350 degrees F.
  • Slice the dough into 1/3 to 1/2 inch rounds, and arrange on a very large baking sheet (or two baking sheets) lined with parchment paper.
  • Bake in the 350 degrees heated oven for 15 minutes or so until the cookies are light brown around the edges and set.
  • Remove from the heat and leave the cookies in the baking sheets to cool briefly (about 10 minutes). Then transfer to a cooling rack to completely cool. Dust with powdered sugar, if you like.