Crumbly tahin cookies from Yotam Ottolenghi.
vanilla pod ( seeds only)
cinnamon to sprinkle
Beat butter and sugar until creamy.
Add tahin, cream and vanilla seeds, mix well.
Add sifted flour and knead briefly, until you have a smooth loaf.
Make balls from the dough about 20 g each ( the size of a big walnut), put them on a baking tray keeping distance between them.
Press a little each ball with your palm then using a fork to make a decor over the cookie.
Sprinkle cookies with cinnamon powder and bake in already heated oven at 356°F/ 180°C for 10-15 minutes, they have to stay quite white.
Do not remove from the baking tray until cool.
In a tin box they can be stored up to a week.