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Tahini Cookies and 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! 
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Course: Cookies, Dessert
Cuisine: Armenian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 40 cookies


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


  • 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. 


**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. 
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