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Armenian Tahini Cookies Recipe

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This recipe for Armenian Tahini Cookies is from Deborah's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup butter, softened to room temperature
▢1 cup tahini paste
▢1 cup caster sugar**
▢½ cup brown sugar, firmly packed
▢1 egg
▢2 ½ cups all-purpose flour
▢1 ½ tsp baking powder
▢salt
▢1 cup finely chopped walnuts
▢almond milk
Directions:
Directions:
Preheat the oven to 350 degrees Fahrenheit.
Beat the butter, sugars, and tahini together until light and creamy. Add the egg and beat again.
Sift the flour, salt, and baking powder twice. Use a spoon to fold into the tahini mixture. Add walnuts and mix by hand. Add a tiny splash of almond milk if the dough is too dry/crumbly to form into balls.
Roll dough into balls and place on greased baking sheet. Lightly press with the tines of a fork to make a criss-cross pattern on the top of the cookies.
Bake for about 20 minutes (mine baked for 23) until lightly colored. Cool on tray for 5 minutes, then transfer to wire rack to finish cooling. Store in an airtight container.
Notes
**If you can’t find caster sugar, put regular sugar in a blender and blend briefly. This will make a fine sugar that can be used in the recipe.

 

 

 

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