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.