Tehina Cookies
Enjoy these delicious cookies as a sweet treat - you won't even believe the #glutenfree goodness!
INGREDIENTS
- 1 cup (140 g) gluten free all-purpose flour (I use Molino green)
- 1 cup (140g) almond flour
- 150 g cold unsalted butter or margarine, cut into cubes
- 3/4 cup (150 g) sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 TBSP water
- 1 cup raw tehina
- 1 tsp lemon juice
- 1 tsp ground ginger
DIRECTIONS
- Preheat oven to 350ºF (175ºC) degrees.
- In a food processor, blend the flours, butter, sugar, vanilla and salt, and process until the mixture looks crumbly.
- Add water and tehina and process until a smooth dough begins to form.
- Remove the dough from the food processor bowl and knead it a few times on the counter until smooth.
- Create small balls of the dough, place them on the baking sheet, then flatten each one slightly with your fingers.
- Bake for about 12-14 minutes, or until golden brown.
- Cool completely and serve.
BeTeavon and ENJOY!
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