When my friend Jo served these tasty Techina Cookies for Shabbat dessert, I immediately asked for the recipe for my daughter and son-in-law who love techina. It was a nice surprise to get a recipe that happens to be fast and easy.
Prep Time: 10 m
Cook Time: 10 m
Yield: 24-36 cookies
3 cups all-purpose flour
2 teaspoons baking powder
1 cup white sugar
14 tablespoons unsalted butter, melted (use margarine for pareve cookies)
1 cup tahini
Preheat oven to 350 degrees F (180 degrees C). Line a baking sheet with waxed paper.
Mix flour, sugar, and baking powder together in a large bowl; add butter and tahini and mix until dough is crumbly. Roll dough into small balls and press each ball into a flattened cookie shape using your palms. Arrange cookies in the prepared baking sheet and press with a fork.
Place the baking sheet on the middle rack of the oven and bake until cookies are golden, about 10 minutes. Cool cookies on baking sheet for 2 to 3 minutes - as the cookies are fragile when they come out of the oven - before transferring to a wire rack to cool completely.