---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Halvah Shortbread
 Categories: Cookies
      Yield: 16 Servings
 
    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  Pecans or walnuts; toasted,
           - chopped or ground
           Pecan or walnut halves;
           - a few
 
  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" 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". Press a few whole nuts into the
  surface to decorate.  Bake the shortbread for 15 minutes 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. This
  shortbread is wonderful with spearmint or spiced tea or with
  espresso or Turkish coffee.

  Recipe by Sundays at Moosewood Restaurant
 
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