These cookies are very popular here in Israel, and in the Middle East in general.
They are super easy to make, and they can be stored in a closed box for several days.
For all you Halva fans out there, these cookies resemble Halva somewhat in taste and texture, since both are made out of T’china (tahini).
- 1 cup T’china (sesame tahini) – storebought
- 1 cup sugar
- 200 grams (approx. 7 oz) butter
- 1 envelope vanilla sugar
- 350 grams (2 1/2 cups) self-rising flour
- whole or half walnuts – one to put on top of each cookie before baking.
- Put all the ingredients (EXCEPT for the whole walnuts) in food processor.
- Process until it forms a dough.
- Preheat oven to 180 C (350 F)
- Make balls the size of big marbles.
- Place on baking sheet that has been lined with baking (parchment) paper. Make sure that there is enough space between cookies, since they may expand during baking.
- In center of the top of each ball, stick a walnut.
- Bake at 180 C (350 F) for about 20+ minutes; make sure that the cookies do not get too dark; they should be a golden color. They will spread and flatten while baking.
- Remove from oven, allow to cool on the cookie sheet and when they are at room temperature, put in a hermetically sealed box.
- Serve and enjoy!
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