Tehina Cookies

Cookies are so photogenic

Someone at my yoga studio requested I make them tehina cookies. Tehina is sesame seed paste and is used prolifically in Israeli foods, like hummus,  halvah, or straight up as a condiment with falafel. Obviously jumping at the opportunity for an excuse to make cookies I immediately set to the task. I never fail to be in awe of the strange properties of tehina. It can be liquid or turned into a solid, savory or sweet…. whatever it is made into, it’s bound to be delicious.

These little cookies are no exception. It’s similar in a way to the nuttiness of peanut butter. They taste like halvah and melt in your mouth. These are SO easy and quick to make. They will not disappoint. You can easily double the recipe, or use margarine instead of butter to make it dairy-free.
Click on for the recipe!

Halvah (well actually tahina) Cookies
makes about 2 1/2 dozen cookies
7 tablespoons butter, softened
1/2 cup sugar (vanilla sugar if you have)
1 tsp vanilla extract
1/2 cup tahina
1 cup flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 325 F or 160 C

1. Cream together the butter and sugar

2.  Add in vanilla and stir together

3.  Add tehina and mix until incorporated

4. Pour in the flour, baking powder, and salt into butter mixture and stir until just uniform.

5. Drop tablespoons onto the baking sheet and roll into balls.

6. Bake 13-15 minutes. Let cool for at least 5 minutes before moving them.

5. Eat and Enjoy!

Vanilla into creamed butter/sugar

…then the tehina

Dry into Wet Ingredients

Scooping out the dough

Rolling the balls

Cookies are so photogenic

Cookies are so photogenic

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