A buttery cookie dough is embellished with tahini for a rich and moreish result. Try sprinkling the biscuits with sesame seeds before baking for a nice decorative touch.
I loved this cookie! Tender, flavorful, perfect texture. Tahini is an acquired taste, but isn't too overpowering in this recipe. Like others, I found that the cookies will fall apart if you handle them while they're still hot. Rather than use a wire cooling rack, I used a grill pan to cool them on. They fall through the wire rack. If you allow the full cooling time, they hold together fine. - 08 Mar 2008 (Review from Allrecipes US | Canada)
This recipe, as is, is GREAT. The cookies are light and delicate. I did have to add some extra flour (about 1/4 c). A friend of mine from Syria loved them, but for my kids, while the cookies were warm, I sifted a very little bit of powdered sugar on top. DELICIOUS enough for tea or church function. - 29 Jan 2008 (Review from Allrecipes US | Canada)
We made these according to the recipe, and they were awesome. The texture is similar to peanut butter cookies, but without the peanut flavor. - 07 Mar 2007 (Review from Allrecipes US | Canada)