Armenian Tahini Cookies

Tahini Cookie being dunked into a tall glass of Milk.

5 from 2 votes

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!

Course Cookies, Dessert

Cuisine Armenian

Prep Time 10

Cook Time 20

Total Time 30

Servings cookies

Calories 135kcal

Author Alexandria Drzazgowski

Equipment

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