Tahina Cookies

Maya and Safta made Tahina cookies this week. They are easy AND delicious. Here is the recipe:



1c tahina
1c oil or margarine
1c sugar
1c dried shredded coconut
2- 2 1/2 c flour
2 packets vanilla sugar (but I bet you could use vanilla instead...I'll have to experiment for quantity)
1/2 c raw almonds

Pre-heat oven to 175 F. Thoroughly mix all ingredients but almonds. Start with 2 c flour, but add more as needed to get the appropriate dough consistency. The texture should not be sticky and should be slightly crumbly, but not fall apart when forming. Form into small, round balls, and place slightly flattened onto baking sheets lined with parchment. Each ball should use slightly less than 1 soup spoon of dough. Place one almond on the top of each cookie and put into oven for 10-20 minutes, until smelling delicious and very lightly browned. Remove from oven and cool before storing in container, these will keep at least a week or 2....if you let them last this long.

This slightly savory cookie is GREAT with coffee or a sweet cup of mint tea.