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Recipe Collection

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Tahini Cookies

Tahini Cookies Related:   dairy, desserts & sweets, Israel & Middle East, kid-friendly, Purim, Shabbat, vegetarian

Prep time: 15 mins

Cook time: 15 mins

Yield: 2 dozen cookies

Adapted from Ottolenghi’s Jerusalem, the dough for these cookies can be a bit crumbly, but the end result is a rich shortbread-type cookie that is the perfect addition to a cup of chai or a glass of limonana (mint lemonade).


  • ⅔ cups sugar
  • ¾ cup butter, softened
  • ½ cup tahini
  • 1 teaspoon vanilla extract
  • 6 tablespoons heavy cream
  • 2 cups flour
  • Cinnamon for sprinkling


  • Preheat oven to 350 degrees. In a large bowl beat sugar and butter together until light. Add tahini and vanilla. Slowly add cream. Mix in flour until dough begins to form. Break off small pieces of dough and roll between fingers. Place on baking sheet and press down lightly with fingers or tines of a fork. Sprinkle cookies with cinnamon and bake for 12 to 15 minutes, until golden brown. The cookies may crumble if you eat them while they are still hot, but don’t let that stop you!

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