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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Ingredients

50
Original recipe yields 50 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • 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.

  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

66.1 calories; 0.8 g protein; 4.9 g carbohydrates; 9.8 mg cholesterol; 32.6 mg sodium. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/08/2008
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. Read More
(33)

Most helpful critical review

Rating: 3 stars
08/09/2008
Were crumbly as other have commented. Taste was still good and people liked them at the pot luck I made them for. Read More
(6)
33 Ratings
  • 5 star values: 17
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
03/08/2008
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. Read More
(33)
Rating: 5 stars
03/08/2008
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. Read More
(33)
Rating: 5 stars
01/29/2008
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. Read More
(20)
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Rating: 5 stars
03/07/2007
We made these according to the recipe and they were awesome. The texture is similar to peanut butter cookies but without the peanut flavor. Read More
(17)
Rating: 5 stars
03/05/2009
I scaled this recipe down to 20 servings and made the following changes: added 2 heaping Tbsp. of honey 2 Tbsp. of brown sugar and 1.5 tsp. of cinnamon and used margarine instead of butter. They turned out phenomenal! I greased a cookie sheet with Pam (with olive oil flavor) and the cookies came right off the sheet when they were still warm. They were a little greasy because of this maybe but they didn't even last long enough to cool completely because my friends and family gobbled them up as soon as I put them on a plate! Great flavor and texture! Everyone of my friends loved them! THANKS!!!! Read More
(11)
Rating: 5 stars
11/12/2009
I thought these cookies were wonderful. The texture and flavor were perfect. I did not change a thing in the recipe and won't the next time I make them. I always make my drop cookies using an ice cream scoop for these I used my smallest one and was able to get 18 cookies on each sheet (since they do not spread much) for a total of 47. I baked them 16 minutes however they did not turn golden brown but were done. I left them on the cookie sheets until totally cooled actually about an hour as I was doing other things. They came off the cookie sheets easily with no problems and did not break apart but I think if handled roughly they would. For anyone that has eaten halvah the taste is very similar but I think these have a better texture. Read More
(10)
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Rating: 4 stars
01/07/2009
I am not familiar with tahini just needed to use some up that had been in the fridge for who knows how long. It's very bitter isn't it? I added another 1/4 cup brown sugar and 1 Tbsp Adams chunky peanut butter to the dough. These cookies were gone in two days! My kids loved them and I had them in the morning with coffee. The texture is perfect melt in your mouth like a peanut butter cookie should. (My 9 y/o said "sandy") Only four stars because I still would have liked them sweeter. Oh and I used parchment paper and let them cool before touching them they held together great. Try them! Read More
(9)
Rating: 5 stars
12/15/2010
My husband is from Lebanon and really like the tahini taste.......this is a really simple recipe and the cookies are great!!!!!! Read More
(7)
Rating: 3 stars
08/09/2008
Were crumbly as other have commented. Taste was still good and people liked them at the pot luck I made them for. Read More
(6)
Rating: 5 stars
08/13/2008
These cookies are delicious! Unusual just sweet enough delicate texture very sophisticated. Must follow cooling directions exactly. I topped mine with a sprinkle of toasted sesame seeds. Great way to use up left-over tahini paste from other recipes. Read More
(5)