Tahini Cookies With Tanzeya Fillings

The crumbly texture of the dough, the mild nutty flavor from the tahini and
the sweetness from the Tanzeya- just work.
Not your average cookie recipe, but then again..who is looking for average? 

Ingredients for 25 cookies:

300g all-purpose flour

150 g cold unsalted butter, cut into cubes

200 g raw tahini paste

150 g sugar

zest of 1 lemon

Pinch of salt

1-3 tablespoons cold water

320 g Tanzeya

Using a food processor-blend all ingredients except the tahini and water.

Once you get a crumbly texture, add the tahini and process until you get a more unified dough. if the crumbs begin to form a dough you can skip adding the water, if the dough is still very crumbly add the water, 1 tablespoon at a time until you get a more uniformed dough. Place the dough on your work surface and knead all together. Cover the dough in cling film and freeze over night.

Prepare a baking sheet with 25- 5cm lightly oiled pastry rings.

Remove the dough from the freezer and using a grater, grate the dough.

Place 1 tablespoon of the grated dough on the bottom of each ring, top with 1 teaspoon of Tanzeya in the center and add another layer of the grated dough.

Bake in a 350f pre heated oven for 20-25 minutes or until golden brown. Remove the rings carefully while still hot, dust cookies with confectionery sugar.

* if you don’t have pastry rings, you can use an oiled muffin pan as well.