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Vegan Tahini Shortbread Cookies

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Mary Firdawsi

"These vegan tahini shortbread cookies are the perfect afternoon snack with coffee or tea."
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8 h 25 m servings 150 cals
Original recipe yields 36 servings (3 dozen)

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  1. Blend margarine, flour, sugar, and tahini together in a food processor. Shape dough into 2 logs 1-inch in diameter.
  2. Place sesame seeds in a dish. Roll each log in sesame seeds. Wrap logs in plastic wrap; chill dough in the refrigerator, 8 hours to overnight.
  3. Preheat the oven to 300 degrees F (150 degrees C). Grease 2 baking sheets.
  4. Cut dough into 1/4-inch-thick slices. Place on the prepared baking sheets.
  5. Bake in the preheated oven until golden brown, 12 to 15 minutes.

Nutrition Facts

Per Serving: 150 calories; 12.1 g fat; 9.2 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 96 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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