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tahini halva cookies with grey sea salt


Today I'm sharing a recipe for highly snack-able buttery tahini halva cookies made with Irish ☘️ 🇮🇪 butter, tahini, date syrup and a wonderful finishing touch, French 🇫🇷 grey coarse sea salt sprinkled on top to balance their sweetness.  I love these date syrup sweetened cookies and have made them too many times since I found the recipe card from my favorite, Soom Tahini.  They're easy and fun to bake, I've shared a few cookies but mostly eaten more than my share.  I've changed a few details of the recipe, a gentle tinkering that makes the cookies come together quite nicely.  This recipe makes the perfect amount, 24 medium large soft cookies, half for you and half for sharing, everybody's happy now.

Ingredients and Recipe for Tahini Halva Cookies with Grey Sea Salt
Makes 24 cookies


Adjust an oven rack to the center of the oven.

Preheat the oven to 350F.

Line two cookie sheets with parchment or Silpats.

3/4 cup or 1&1/2 sticks unsalted butter, at room temperature 
1/2 cup sugar
1/4 cup, plus 1 tablespoon date syrup
3/4 cup tahini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
Coarse grey French sea salt for sprinkling on top

Whisk together the flour, baking powder and the salt in a medium bowl, set aside.
In the bowl of a stand mixer beat together the soft butter and sugar until well blended, about 30 seconds. Add the date syrup and continue beating the mixture for 30 seconds. 
Pour in the tahini and vanilla, beat for 2-3 minutes until mixture is light brown in color and fluffy.
Add the dry ingredients and mix on low speed until combined.
Scoop out 2 tablespoon balls of dough, using a scoop and place 12 balls, spaced a few inches apart  on each baking sheet, sprinkle tops with sea salt.
Bake cookies in the center of the oven, one sheet at a time, for 12 minutes or until light brown on the edges and bottoms.  Cookies will continue to firm up as they cool, when they are cool enough to handle remove to a metal rack.  They should be firm on the bottom and soft in the center.





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