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Tahini Shortbread Cookies

December 27, 2019 by Lee Leave a Comment

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Tahini Shortbread Cookies

Tahini (sesame paste) is a brilliant addition to Maura Kilpatrick's buttery shortbread cookies. Not only does it add a fantastic nutty flavor, but it also makes the cookies incredibly crisp and flaky.
Course: Dessert
Keyword: cookies
Servings: 0
Author: Food & Wine, January 2010

Ingredients

  • 1 stick plus 2 tablespoons unsalted butter softened
  • 1 cup tahini stirred
  • 3/4 cup confectioners' sugar
  • 2 teaspoons coarse sea salt crushed
  • 1 3/4 cups all-purpose flour
  • 1/2 cup sesame seeds

Instructions

  • In a medium bowl, using an electric mixer, beat the butter with the tahini, confectioners' sugar and salt at medium speed until smooth, about 3 minutes. Add the flour and beat until incorporated. Turn the dough out onto a work surface and knead just until it comes together.
  • Divide the dough in half and roll each piece into a 15-inch log, about 1 inch thick. Scatter the sesame seeds on a sheet of parchment paper and roll the logs until completely coated. Roll each log in parchment and refrigerate until chilled, at least 1 hour.
  • Preheat the oven to 325° and line 2 large baking sheets with parchment paper. Unroll one log and slice it 1/4 inch thick. Arrange the slices on the baking sheets. Bake the cookies in the center and lower-thirds of the oven for about 25 minutes, or until golden, shifting the pans from front to back and top to bottom halfway through baking. Slide the parchment onto a rack and let the cookies cool completely. Repeat with the second log of dough.
  • MAKE AHEAD The cookies can be kept in an airtight container at room temperature for up to 1 week.

Notes

Recipe By: Food & Wine, January 2010
Yield: 100

Related posts:

No-Bake Peanut Butter Pretzel Bars

Whole Lemon Bars

Whole Lemon Tart

Yellow Cupcakes with Chocolate Ganache Frosting

Zucchini Brownies

Filed Under: Dessert Tagged With: cookies

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