Tahini cookies are another Jewish sweet treats during Shabbat. If you taste tahini on its own, it’s quite rich and dense but not too much of a sweet taste. Tahini cookies are made by sweetening the tahini. The cookies are very rich and crumbly. My daughter it’s not too much of a sweet tooth (not yet probably), however, she really enjoyed tahini cookies when I let her try them the other day. If you ask me, tahini cookies are like one of the Chinese New Year cookies made with peanuts and butter, sinfully good!!!
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- In a mixer, beat the butter and the sugar for 4-5 minutes until fluffy and creamy
- Lower the speed and add vanilla, cinnamon, salt, orange zest and tahini. Beat to a smooth consistency. Add the flour and baking powder and process to a smooth and malleable dough. falling apart, that's fine. If the dough is too crumbly, add a bit more tahini
- Preheat the oven to 350 F
- Mix the confectioners' sugar with cinnamon in a small bowl
- Pinch small pieces off the dough and roll balls the size of large olives. Roll the balls in the sugar-cinnamon mixture
- Arrange the cookies on a tray lined with baking paper, spacing them. Bake for 15 minutes. The cookies should remain rather light in colored. During baking, there might be some "smoke" due to the cinnamon (at least with my oven), but don't panic! Don't touch the cookies until they cool completely or they will crumble. Store in an airtight jar