An Israeli obsession, and it’s easy to see why.
Tahini is a vegan staple too, and it’s easy to make this recipe vegan, by using coconut oil instead of of butter. It works really well (see details in the recipe below.)
Tahini Cookies
Course: DessertCuisine: IsraeliDifficulty: EasyYields
50
small cookiesPrep time
15
minutesCooking time
15
minutes30
minutesYields 40 cookies
INGREDIENTS
8 oz. tahini (1 cup)
10½ oz. (21 tablespoons) soft butter or coconut oil
4½ cups all-purpose flour
1 cup sugar
1 teaspoons ground cardamom
2 teaspoons orange water (ma zahar, optional)
3 tablespoons finely chopped semi-sweet chocolate (vegan or dairy. optional, but recommended)
2 tablespoons toasted sesame seeds (optional)
DIRECTIONS
- Oven to 300 degrees. Line two cookie sheets with parchment paper.
- Put tahini and butter or coconut oil in the bowl of a stand mixer fitted with flat beater and mix on medium speed for 1-2 minutes for a smooth paste. Add flour, sugar, cardamom and orange water and mix for another minute to form a dough. If you’re adding chocolate and/or sesame seeds, add them now and mix briefly.
- Using your hands, roll the crumbs to create 1½ ” balls and arrange them 1” apart on the cookie sheets.
- Bake for 15 minutes and cool on a cooling rack. Store in an airtight container up to a week.
