Recipe by 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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1 1/4 cups
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.
Were crumbly, as other have commented. Taste was still good, and people liked them at the pot luck I made them for.
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.
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 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.
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!!!!
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!
My husband is from Lebanon and really like the tahini taste.......this is a really simple recipe and the cookies are great!!!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Tahini Butter Cookies
Serving Size: 1/50 of a recipe
Servings Per Recipe: 50
Amount Per Serving
Calories from Fat: 45
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