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    Home » Asia » Armenian Tahini Cookies

    Armenian Tahini Cookies

    Published on Nov 12, 2018 Modified: Aug 8, 2020 by Alexandria Drzazgowski.

    Jump to Recipe

    Soft, chewy cookies made with tahini paste and walnuts. Not too sweet, but definitely delicious. These tahini cookies are best served with a glass of milk! 

    Hand dipping tahini cookie in milk

    Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!

    So, I’m fairly new to the tahini lifestyle. Until a few months ago (when I started a round of Whole30, actually) I had never tried tahini. As I started experimenting with Whole30, though, I began to incorporate the smooth, sesame paste into a lot of my recipes. Over time, it’s definitely come to be an ingredient that I add to my dishes when I’m bored and lookin’ to switch it up. My favorite is roasted butternut squash with tahini and za’atar seasoning…. Mmmm.

    Sorry, I just fell into a daydream for a quick minute there. I’m back.

    Anyways, I never thought about putting tahini in my cookies, but boy was that oversight a huge mistake. These cookies were so delicious, and just uncommon enough to be intriguing.

    Tahini Cookies Stacked

    If you’re looking for a cookie that is soft and delicious without being overpoweringly sweet, this recipe is the way to go. I brought a whole container of them into work on Monday, and they were gone before noon. A tahini cookie that can be eaten for breakfast must be a pretty doggone good cookie (if I do say so myself).

    If you’re looking for more global cookies recipes, check out these Albanian Shortbread Cookies in Syrup, these Algerian Raspberry Cookies, or, my favorite, these Argentinian Dulce de Leche Alfajores.

    If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #theforeignfork on Instagram. See you soon!

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    Tahini Cookie being dunked into a tall glass of Milk.

    Armenian Tahini Cookies

    Soft, chewy cookies made with tahini paste and walnuts. Not too sweet, but definitely delicious. These tahini cookies are best served with a glass of milk! 
    5 from 2 votes
    Print Pin Rate
    Course: Cookies, Dessert
    Cuisine: Armenian
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 40 cookies
    Calories: 135kcal
    Author: Alexandria Drzazgowski

    Equipment

    • Cookie Sheet
    • Oven Mitt
    • Sifter

    Ingredients

    • ½ cup butter, softened to room temperature
    • 1 cup tahini paste
    • 1 cup caster sugar**
    • ½ cup brown sugar, firmly packed
    • 1 egg
    • 2 ½ cups all-purpose flour
    • 1 ½ tsp baking powder
    • salt
    • 1 cup finely chopped walnuts
    • almond milk

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. 
    • Beat the butter, sugars, and tahini together until light and creamy. Add the egg and beat again. 
    • Sift the flour, salt, and baking powder twice. Use a spoon to fold into the tahini mixture. Add walnuts and mix by hand. Add a tiny splash of almond milk if the dough is too dry/crumbly to form into balls.
    • Roll dough into balls and place on greased baking sheet. Lightly press with the tines of a fork to make a criss-cross pattern on the top of the cookies. 
    • Bake for about 20 minutes (mine baked for 23) until lightly colored. Cool on tray for 5 minutes, then transfer to wire rack to finish cooling. Store in an airtight container. 

    Notes

    **If you can’t find caster sugar, put regular sugar in a blender and blend briefly. This will make a fine sugar that can be used in the recipe.
    Recipe adapted from The Complete Middle Eastern Cookbook by Tess Mallos. 

    Nutrition

    Serving: 1serving | Calories: 135kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 41mg | Potassium: 55mg | Fiber: 1g | Sugar: 8g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

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    Comments

    1. Kimi says

      June 13, 2021 at 8:20 am

      No eggs listed in ingredients but is listed in method. How many if any?

      Reply
      • The Foreign Fork says

        June 15, 2021 at 9:35 pm

        So sorry about that Kimi, thanks for pointing it out! Only 1 egg. I just edited the recipe 🙂

        Reply
    5 from 2 votes (2 ratings without comment)

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