Ingredients
2 teaspoons baking powder
3 cups all-purpose flour
1 cup white sugar
14 tablespoons unsalted butter, melted
1 cup tahini
Method
Sources
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Recipe1M+
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
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preheat oven to 355 degrees f (180 degrees c). line a baking sheet with waxed paper. mix flour, sugar, and baking powder together in a large bowl; add butter and tahini and mix until dough is crumbly. roll dough into small balls and press each ball into a flattened cookie shape using your palms. arrange cookies in the prepared baking sheet and press with a fork. place the baking sheet on the middle rack of the oven and bake until cookies are golden, about 10 minutes. cool cookies on baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.