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Tahini Butter Cookies

Tahini Butter Cookies

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    35 m
faina00

faina00

This cookie recipe is from Israel. Tahini can be found in most grocery stores or health food stores. If you still have trouble finding it, it's sure to be found in a Middle Eastern grocery store. Enjoy!

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Original recipe yields 50 servings

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Nutrition

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  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 33 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Cream together the butter and sugar until fluffy. Add vanilla and tahini, mix until well combined. In a separate bowl, sift together the flour and baking powder, then stir into butter mixture. Drop onto an ungreased cookie sheet in tablespoon-sized pieces.
  3. Bake in preheated oven until they turn golden brown, about 15 minutes. Cool on the cookie sheet 10 to 15 minutes before removing to cool on a wire rack.
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Reviews

Bayouannie
28

Bayouannie

3/8/2008

I loved this cookie! Tender, flavorful, perfect texture. Tahini is an acquired taste, but isn't too overpowering in this recipe. Like others, I found that the cookies will fall apart if you handle them while they're still hot. Rather than use a wire cooling rack, I used a grill pan to cool them on. They fall through the wire rack. If you allow the full cooling time, they hold together fine.

thekaeveretts
20

thekaeveretts

1/29/2008

This recipe, as is, is GREAT. The cookies are light and delicate. I did have to add some extra flour (about 1/4 c). A friend of mine from Syria loved them, but for my kids, while the cookies were warm, I sifted a very little bit of powdered sugar on top. DELICIOUS enough for tea or church function.

your mom
16

your mom

3/7/2007

We made these according to the recipe, and they were awesome. The texture is similar to peanut butter cookies, but without the peanut flavor.

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