Ghuraybat Lawz (Almond & Tahini Cookies)

These cookies are from a recipe in Habeeb Salloum's Classic Vegetarian Cooking from the Middle East and North Africa. These are a little different than the usual ghurayba, which are like shortbread. These contain tahini, ground almonds, eggs, and baking powder, in addition to flour and sugar. They also contain coconut oil, as a substitute for butter, and I added in some salt for flavor. As they are never very sweet, I added extra sugar this time, in the form of confectioner's sugar, which was a big help. I really enjoyed the cookies, and it was also fun to make them pretty, this way! 

I took the opportunity to test out one of my new cookie stamps, as I thought these were the right kind of cookie for the test. To prevent the cookie dough from sticking, I dipped the stamp in confectioner's sugar and coated it well, before stamping each cookie on a plate. This worked very well, but stamping directly on the parchment-lined baking sheet, caused the dough to stick to the stamp. I hope that helps with using this kind of cookie stamp!