These cookies have inspired cooks all over the Blogosphere. I took the recipe from Chanit’s blog, My Mom’s Recipes and More, but doubled it because the original doesn’t make enough to keep the family happy. They are made with margarine to keep them pareve.
The cookies couldn’t be simpler to make, and they are extremely, meltingly, delicious.
Tehina Cookies yield: about 3 dozen cookies
Ingredients:
200 grams soft margerine
1 cup sugar
2 tsp. vanilla
1 cup tehina. If there’s a layer of oil floating on top of the jar, stir in back in.
2 cups plus 4 Tblsp. flour
1 tsp. baking powder
optional: 2 Tblsp. pine nuts and powdered sugar
Method:
Preheat the oven to 160 C – 325 F.
1. Cream the margerine and the sugar together.
2. Add the vanilla and the tehina and blend again.
3. Combine the flour and the baking powder; add to the tehina mixture.
4. Form balls the size of walnuts and place them on a baking sheet protected with baking paper. The dough is dry and crumbly, so squeeze it together to make the balls.
If adding the optional pine nuts, do it like this: form one cookie ball; take 2 or 3 pine nuts into your left palm, and with your right hand, press the ball onto them. Reverse it onto the baking sheet. If the ball crumbles slightly, just squeeze it back into shape with your fingertips.
Some of the cookies looked like little caricatures. My family has given up wondering why I laugh when I’m alone in the kitchen…
Bake for 13-15 minutes. Do not bake longer. The cookies need a little moisture to retain their shape and not crumble.
Cool the baking tray on a rack, and don’t touch the cookies for at least 5 minutes. If they’re handled while hot, they will fall apart.
Dust with powdered sugar if you wish, when they’re cool. Hide a few for yourself before you offer them to family and friends.
Thought you might like to know I made these cookies last week:
http://yeshasettler.blogspot.com/2008/12/tehina-cookes-egg-free.html
I rolled them in cinnamon and sugar before baking. The toddler loved them, my 17 year old loved them and it took a bit of warming up for the 16 year old to start eating them.
I THINK my husband got a cookie or two to eat, but I’m not sure.
Thanks for letting me know. Aren’t they delicious?!
Hey
I’m making these cookies tonight – thanks for posting the recipe will let u know how I get on
Hi, Sally,
Yes, please do tell us how the cookies went.
Hi Just to tell you the cookies were fantastic! I made them with my daughter who is anemic. Tehina is rich in iron so I thought these would make an excellent sweet treat… And they did! If you have any other recipes you’d like to share I’d be glad to receive them.
I just made these with my homemade tehina. They resemble chalva in taste and consistency, which is absolutely fabulous. I love these cookies. Now I’ll go hide them from the boyfriend. Thank you for this great recipe.
I’m impressed. First you made techinah, then choumous with that techinah, then cookies! My kind of cook.
Thank you, you’re very kind. If you want to, you can see my cookies here: http://wait-what-me.blogspot.com/2009/05/tehina-cookies.html
I hope I credited you properly.
Not too sweet, and great for kids with a peanut allergy (as long as they are not also allergic to sesame). I’ve served these along with date and/or apricot ma’amool and fruit platter for dessert for brunch…when traditional cakes and cookies would overwhelm the meal
That’s what I like about these cookies: just sweet enough to satisfy the craving, but not so much as to cloy. Apricot ma’amool, now…that sounds really good. Have a recipe?