Tahini Cookies

It's hot outside and I don't do well in the heat. Then why am I living in such a hot climate, you may ask? Good question and a long story ( but that's for another time)- but I can tell you that this global warming thing is real- summers are definitely much hotter than they used to be. Either that or my memory is starting to fade.

Air conditioning- I couldn't survive without it, spoiled thing that I am. So when it's unbearably hot and sticky outside, inside is where you'll find me- ironically enough- baking! Yeah, I know; the heat of the oven , etc. etc. Doesn't matter. As long as I'm working in the A/C, I 'm fine. So my project for today was tahini cookies . I am testing out all kinds of cookies recipes as I'm hoping to get my stuff together and start selling a bit when the school year starts again. Business cards are in the working and I'm am busy getting a solid list of tried and true recipes together. At least I'm trying to be organized- that's a step in the right direction!

These cookies are easy, easy, easy , delicious and melt-in-your mouth. If you've never tried anything with tahini paste before, then I highly recommend giving it a chance. Beyond the typical tehina sauce, it can be used in baking with super results.

Tahini Cookies (adapted from "Cookies" by Benny Saida) 50 cookies

Ingredients:

3 cups ( 420 g.) flour, sifted

1 tblsp. baking powder ( 10 grams )

1 cup ( 200 g) sugar

1 cup tahini paste

1 cup ( 200 g.) butter, softened

50 almond halves for decoration

1. Preheat oven to 350 F. ( 180 C)

2. Place all ingredients in bowl of mixer and blend until a uniform dough is formed.

3. Form 50 balls of dough ( I weighed each one at about 20 g. so they would be uniform) and place on a parchment or silicone lined bakin sheet.

4. Lightly flatten each ball and push in an almond half on top.

5. Bake 15-20 minutes until just beginning to turn golden. Cool thoroughly on wire rack and store in an airtight container.