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Tahini-Pistachio Cookies Recipe

Middle Eastern · Dessert · 27 min total

These nutty, savory-sweet cookies combine rich tahini and crunchy pistachios for a unique twist on a classic cookie. Perfect with tea or coffee.

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1/2 cup well-stirred tahini
• 1 teaspoon vanilla extract
• 1/2 cup shelled pistachios, chopped

Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2 minutes.
4. Add egg, tahini, and vanilla; beat until combined.
5. Gradually add flour mixture, mixing on low until just combined. Fold in chopped pistachios.
6. Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
7. Bake for 10-12 minutes, until edges are lightly golden. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Tips

• For extra flavor, toast the pistachios before chopping.
• Store cookies in an airtight container at room temperature for up to 5 days.

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