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Tahini Butter Cookies

Faina Gersh

"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

35 m servings 66 cals
Original recipe yields 50 servings (50 cookies)

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Directions

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  • Prep

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  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.

Nutrition Facts


Per Serving: 66 calories; 5 g fat; 4.9 g carbohydrates; 0.8 g protein; 10 mg cholesterol; 33 mg sodium. Full nutrition

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Reviews

Read all reviews 24
  1. 32 Ratings

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Most helpful positive review

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 h...

Most helpful critical review

Were crumbly, as other have commented. Taste was still good, and people liked them at the pot luck I made them for.

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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 h...

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 we...

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

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. T...

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 a...

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 c...

My husband is from Lebanon and really like the tahini taste.......this is a really simple recipe and the cookies are great!!!!!!

Were crumbly, as other have commented. Taste was still good, and people liked them at the pot luck I made them for.

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 ...