Reviewed: May 19, 2011

I made these for my daughter's 3rd grade class for her project on Israel. It wasn't a huge hit with all of the kids because of the unique tahini flavor, but the parents liked them and so did I. I added a few tablespoons of honey per previous review. I had no problems with crumbling (I let them cool on the cookie sheet, and then on a rack - as per the directions).

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Wendy

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Mar. 9, 2011

I love this cookie and it is so easy to make. I have sent the recipe to my kids and friends. I tried to share on facebook, but could not get it to work. Great cookie!! You must try it!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Niko

Reviewed: Dec. 13, 2010

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

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

cbejjani1255

Cooking Level: Expert

Home Town: Massena, New York, USA

Living In: North Lawrence, New York, USA

Reviewed: Aug. 22, 2010

Excellent. I added a bit of honey to keep it moist after seeing how dry the flour made it. You definitely need to let them sit for 10 minutes at least, or else they'll fall apart. Otherwise, absolutely wonderful!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

moon_music28

Cooking Level: Intermediate

Home Town: Plymouth, Massachusetts, USA

Reviewed: Mar. 12, 2010

This was the best cookie recipe I have ever made my entire life! It was so simple and so easy, but best of all so delicious!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

keanu

Reviewed: Nov. 11, 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.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Ginny

Reviewed: Apr. 30, 2009

I agree these cookies are good! I changed it by using dark brown sugar and some cinnamon, though you can't really taste either. The only problem is that like others said, these are fragile cookies that crumble easily. I think the trick is just to make very small cookies. This was a great way for me to get rid of the rest of my tahini!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

amandajo

Living In: Washington, D.C., USA

Reviewed: Mar. 4, 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!!!!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

sugarbunni

Cooking Level: Intermediate

Reviewed: Jan. 29, 2009

I made the recipe as indicated, and found them to have a slightly bitter aftertaste from the tahini (please keep in mind that I love halvah, so I'm not opposed to the flavor), as well as prone to fall apart even when cooled fully. I feel that a full cup of butter may be too much for this recipe, so I added a couple of heaping tablespoons of flour and water to the remaining batter to improve the consistency, and a squirt of honey to curb the bitterness. This was an improvement, but I don't know if this recipe will be made often.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Corusco

Reviewed: Jan. 7, 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!

Was this review helpful? [ YES ]
6 users found this review helpful