Israeli Tahini Cookies in Minutes

1. Preheat oven to 355 degrees F (180 degrees C). Line a baking sheet with waxed paper.

2. 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.

3. 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 before transferring to a wire rack to cool completely.

Cook’s Notes:

Eggs are omitted in the traditional recipe for religious dietary reasons, but feel free to add them. One egg will make the cookies stronger while warm and two eggs will give them more bite and body.

Honey or brown sugar can be used in place of the white sugar.

Nuts, dried fruit, or vanilla extract can also be added to the batter.

It is very important to let the cookies cool all the way. They are very fragile when they come out of the oven.

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