Tahini Thumb-Print Cookies

These are some seriously dangerous cookies. Not only are they easy to make, they are also incredibly delicious and melt in your mouth. Serve these after a Middle Eastern themed meal to impress your friends or to have with some tea or coffee. The texture of these cookies are somewhere between a shortbread cookie and halva, and have a perfect not-too-sweet taste.

Ingredients:

• 1 stick of butter (8 tbsp); room temperature

• 1/2 cup of white sugar

• 1 cup and 2 tbsp of flour; sifted

• 1/4 tsp of salt

• 1/2 tsp of baking powder

• 1 tsp of vanilla extract

• 1/2 cup of tahini (get some good quality stuff like Soom Foods Tahini)

• Blanched almonds (as many almonds as cookies you make, around 1/4 cup)

Preheat the oven to 350F and line two large baking sheets with parchment paper.

In the bowl of your stand mixer, cream the butter and sugar with a paddle attachment. Once the sugar and butter are creamed, add in the flour, salt, and baking powder and mix briefly. Add the the vanilla and tahini and mix again.

Roll the dough into small balls and place on the baking sheets. The dough will be a little sticky feeling but that is perfect! Using your thumb, press an almond into the center of the cookie, making an indent in the cookie.

Bake for about 15- 20 minutes, or until the edges start getting golden brown.

Let these cookies cool completely before serving/ transferring to a plate. They will crumble if they are warm.