| 1 | Yields 16 to 20 pie-shaped wedges from "sundays at moosewood restaurant." a few pecan or walnut halves preheat oven to 375°F. |
| 2 | With a food processor or by hand, cream the butter with the tahini. |
| 3 | Add the salt and brown sugar. |
| 4 | Blend until smooth. |
| 5 | Sprinkle in the flour, blending well. |
| 6 | Mix in the chopped nuts. |
| 7 | The dough will be very stiff. |
| 8 | Lightly butter two 7" pie plates or shallow baking pans. |
| 9 | Press the dough to evenly cover the bottom and sides of the pie plates to a thickness of no more than ?. |
| 10 | Press a few whole nuts into the surface to decorate. |
| 11 | Bake the shortbread for 15 min and then check it frequently, every couple of minutes, and remove it from the oven as son as the edges are golden brown. |
| 12 | Be careful not to overbake it. |
| 13 | 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. |
| 14 | This shortbread is wonderful with spearmint or spiced tea or with espresso or turkish coffee. |
