---------- 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  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. This shortbread is
   wonderful with spearmint or spiced tea or with espresso or Turkish coffee.
   Source: Sundays at Moosewood Restaurant
  
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