Recently I made these cookies, for which our culinary tour guide extraordinarie Abbie Rosner gave me the recipe (grammatical nod to my m-i-l). They were delicious. I was a bit skeptical as the dough seemed sort of crumbly, and the cookies turned out very short (as in crumbly), but my friend Dawn's kids devoured them (and Trinity told me they were her favorite part of the whole day, so who wouldn't love that??). Bonus-- they are great for kids who are peanut allergic.
3 cups flour
1 Tbsp. baking powder
1 cup sugar
1 cup tahini (not seasoned!)
1 3/4 sticks of butter
Form into cookie-sized balls and cross-flatten with a fork (like peanut butter cookies). Bake at 350 degrees until light brown – about 15-20 minutes (my oven needed to be set at 375 degrees, so oven temps may vary) - watching carefully that they don't burn.
I actually added some Ghirardelli chocolate chips to the tops before baking, and they tasted yummy. Next time I'll experiment with add-ins to the dough itself.
Hope you try them! Thanks, Abbie!!!