Tahini Shortbread Cookies

Tahini Shortbread Cookies are buttery and crisp, yet tender and borderline flakey. Perfectly simple, tahini adds a subtle nutty flavor while the butter and sugar give these cookies great texture. Great with hot coffee, wonderful with tea. 

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I am absolutely in love with tahini. In salad dressings, hummus and now in my cookies. I know what you’re about to ask, and no these are not savory cookies. There is plenty of butter, sugar and vanilla to sweetened these crisp and buttery cookies.

When I first told my girls that I made cookies, their faces lit up but immediately fell when I told them that I made tahini shortbread cookies. Their minds couldn’t comprehend tahini in cookies. BUT once I explained and after they took their first bite of one, they totally got it. The tahini is subtle and perfect. The cookies are crisp yet melt-in-your-mouth buttery and not overly sweet whatsoever.

Great with coffee, tea or wine [don’t ask].

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The ingredients are simple; softened unsalted butter, tahini [aka ground sesame paste], granulated sugar, salt, pure vanilla extract and heavy cream.

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In the bowl of your stand mixer, fitted with the paddle attachment, add in 2 sticks [1 cup or 1/2 pound] softened unsalted butter and 1/2 cup of tahini, and mix on medium speed until light and creamy.

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Next beat in 1 cup of sugar, 3/4 teaspoon of kosher salt and 1 teaspoon vanilla until combined. Scrape down the sides and bottom of the bowl.

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Alternate adding 1 cup of flour, mixing until just combined and then adding in one tablespoon of heavy cream. Repeat, alternating each ingredient, until all the flour and heavy cream is incorporated.

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Tip the dough out onto a clean surface. Form into a rectangles and divide the dough in half.

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Form the dough into two [2×6] logs and wrap tightly in plastic wrap or parchment paper. Refrigerate for at least 45 minutes to 1 hour.

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Unwrap one of the logs, and cut into twelve [1/2-inch] thick slices.

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Place the cookie dough slices onto your rimmed metal baking sheet, lined with a silicone mat, and bake on the middle rack of your preheated 350° oven for 18 to 20 minutes. Rotate the pan halfway to ensure even baking. The cookies are done when the top edges are slightly golden.

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Let the tahini shortbread cookies cool for 3 to 5 minutes on the pan before transferring them to a wire rack to cool complete.

Such a simple and delicious cookie that will no doubt melt in your mouth.

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Enjoy! And if you give these Tahini Shortbread Cookies a try, let me know! Snap a photo and tag me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Tahini Shortbread Cookies

These tahini shortbread cookies are buttery and crisp, yet tender and delicious. Perfectly simple, tahini adds a subtle nutty flavor. Great with hot coffee, wonderful with tea.

Yield: 24 cookies

Prep Time: 20 minutes plus 1 hour to chill

Cook Time: about 40 minutes

Total Time: about 2 hours

Ingredients:

2 sticks (1 cup or 1/2 pound) softened unsalted butter

1/2 cup tahini

1 cup granulated sugar

3/4 teaspoon kosher salt

1 teaspoon pure vanilla extract

3 cups unbleached all-purpose flour

3 tablespoon heavy cream

Directions:

In the bowl of your stand mixer, fitted with the paddle attachment, mix together the butter and tahini until light and creamy.

Next add in the sugar, salt and vanilla, blending until smooth. Scrape down the sides and bottom of the mixing bowl.

Alternate adding in 1 cup of flour, mix until just combined before adding in 1 tablespoon of heavy cream, then repeat until all of the flour and cream are incorporated.

Tip the tahini shortbread cookie dough onto a clean surface, form a rectangle and divide in half.

Form each half of dough into roughly a 2x6 log, wrap and refrigerate for 45 to 60 minutes.

Preheat your oven to 350° and line a metal, rimmed baking sheet with parchment paper or a silicon baking mat.

Remove the first cookie dough log from the fridge. Slice cookies 1/2-inch thick (12 cookies) and bake 1-inch apart for 18 to 20 minutes or until the tops of your shortbread are slightly golden.

Leave cookies on the cookie sheet for 2 to 3 minutes before transferring to a wire rack to cool.

Repeat with second log of cookie dough.

Once cool, store in an air-tight container for up to 1 week.

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