Tahini lends a complex nutty flavor to these (already delicious) cookies.

Tahini Shortbread Cookies

3 cups plain flour
1 tsp baking powder
1 cup Organic Tahini
1 cup sugar
1 3/4 (14 tbsp) softened butter 
1 pinch of salt

Preheat oven to 180C/350F. Whisk all ingredients together into a ball of cookie dough. Divide dough into 40 equal sized balls. Evenly distribute balls of dough on 2 cookie sheets lined with parchment paper (leaving space between each cookie as they will expand while cooking). Bake in oven for 15-20 mins or until golden brown on top. 

Devour your cookies warm or if you must, allow your cookies to cool and place in airtight container to store. Will last up to 2 weeks. 

Makes 40 cookies.