Halvah shortbread

 
                             HALVAH SHORTBREAD
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Butter -- softened
      1/2   c            Tahini
    1       pn           Salt
    1 1/4   c            Brown sugar
    2       c            Unbleached pastry flour
      1/2   c            Toasted pecans or walnuts
                         -- chopped or ground
                         A few pecan or walnut halves
 
   Preheat the oven to 375 F. With a food processor or by hand, cream the
   butter with the tahini.  Add the salt and brown sugar. Blend until smooth.
   Sprinkle in the flour, blending well. Mix in the chopped nuts. The dough
   will be very stiff. Lightly butter two 7-inch pie plates or shallow baking
   pans.  Press the dough to evenly cover the bottom and sides of the pie
   plates to a thickness of no more than 1/4-inch. Press a few whole nuts into
   the surface to decorate. Bake the shortbread for 15 mniutes and then check
   it frequently, every couple of minutes, and remove it from the oven as soon
   as the edges are golden brown. Be careful not to overbake it. While it's
   still warm, cut each shortbread into 8 or 10 wedges in the pan; don't wait
   until it's cool or it will crumble.
  
 
 
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