Tehina Shortbread Cookies

• 분량: Makes about 30 cookies

재료

1 ¾ sticks (7 ounces) unsalted butter, at room temperature

1 cup sugar

1 cup tehina

2 cups all-purpose flour

1 teaspoon baking powder

Pinch kosher salt

방향

Combine the butter and sugar in a stand mixer on medium speed or in a large bowl with a hand mixer and mix until light and fluffy, about 2 minutes.

Add the tehina and continuing mixing until well incorporated.

Combine the flour, baking powder, and salt in a mixing bowl and whisk together.

Transfer dry mixture to the tehina mixture and beat until just incorporated.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight. (The dough keeps well in the freezer for a few months.)

Preheat the oven to 350°F.

Line two baking sheets with parchment paper.

Drop the batter by heaping tablespoons onto the prepared baking sheets.

Bake until the cookies are light brown around the edges and set, about 15 minutes.

Let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. The cookies can be stored at room temperature in an airtight container for 1 week.

노트

From: ‘Zahav’ by Michael Solomonov

Recommended by: cookbook club