tahini shortbread cookie
Ingredients
- 1 3/4 sticks 7oz unsalted butter at room temperature
- 1 cup sugar
- 1 cup tahini paste
- 2 cups all-purpose flour
- 1 tsp baking powder
- a pinch of salt
- powdered sugar optional
Instructions
- In a large bowl combine the butter and sugar. Using a hand mixer on medium speed, combine until light and fluffy.
- Now add the tahini and continue mixing on medium speed until well incorporated.
- In a separate mixing bowl, combine the flour, baking powder, and salt.
- Transfer the dry ingredients to the tahini mixture, and mix until well incorporated into a dough.
- Take the tahini cookie dough out of the bowl and make it into a log (about 2 inches in diameter). Place the log on the short end of a large piece of plastic wrap. Roll the wrap twisting the ends in the opposite direction so that the dough log is tightly wrapped. Refrigerate for at least one hour or overnight.
- Preheat the oven to 350 degrees F.
- Slice the dough into ⅓ to ½ inch rounds, and arrange on a very large baking sheet (or two baking sheets) lined with parchment paper.
- Bake in the 350 degrees heated oven for 15 minutes or so until the cookies are light brown around the edges and set.
- Remove from the heat and leave the cookies in the baking sheets to cool briefly (about 10 minutes). Then transfer to a cooling rack to completely cool. Dust with powdered sugar, if you like.
Notes
tahini shortbread cookie recipe
My family's favorite tahini cookies! Nutty, slightly sweet, and perfectly satisfying with the perfect crumbly texture. These shortbread cookies are made with a bit less butter than normal but don’t lack any buttery goodness or tenderness, thanks to rich organic tahini paste!
These cookies take just 5 ingredients, a couple of bowls, and a hand mixer. So simple! But be sure to read the tips and step-by-step guide above.
NOTES
- Important note: before you begin, make sure you have at least 1 hour for the cookie dough to chill. Chilling the dough is an essential step and you can do it for 1 hour or overnight.
- 1. Butter must be at room temperature. The softened butter works into the dough effortlessly, so you ensure your cookies are tender and crumbly, not overworked, and tough. When you take a bit, you want the cookie to break easily and just crumble away in your mouth, you don’t want them to break your teeth.2. Don’t overmix the dough, or you will wind up tougher and harder cookies as well. Mix just until the wet and dry ingredients come together. 3. Chill the cookie dough for at least 1 hour or overnight. If you do, your cookies with melt and spread too much when baking. Putting cold cookies into a hot oven will help them keep their shape and texture. 4. Use an over-sized cookie sheet or two cookie sheets if needed. When baking, the dough will spread a bit and you don’t want to cookies to bake into each other. Arrange the cookie dough portions about 1 to 1.5 inches apart on your sheet pan to allow room. 5. Make ahead option: you can prepare the cookie dough and shape it into a log. Tightly wrap it with plastic wrap and store it in a freezer-safe container or freezer bag (as long as the dough is well-protected). From here, you can freeze the dough for up to 6 months.
- Where to find Tahini? My favorite tahini is Organic Tahini by Soom
- To store: be sure the tahini cookies are fully cooled before transferring to an air-tight container or canister. Be sure to cover tightly. They will keep for up to 1 week at room temperature. Or you can store them in the freezer for up to 6 months, but be sure that the cookies are well-protected.
- Make-Ahead Option: You can make the dough ahead and freeze it for up to 2 months.
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