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.
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].
To Make These Tahini Shortbread Cookies You Will Need:
- softened unsalted butter
- tahini [aka ground sesame paste]
- granulated sugar
- kosher salt
- pure vanilla extract
- heavy cream
First things first! 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.
Next beat in 1 cup of sugar, 3/4 teaspoon of kosher salt and 1 teaspoon vanilla until combined. Then, using a rubber spatula, scrape down the sides and bottom of the bowl.
Next, alternate adding 1 cup of flour, mixing until just combined with one tablespoon of heavy cream. Repeat, alternating each ingredient, until all the flour and heavy cream is incorporated.
Next, tip the dough out onto a clean surface. Form into a rectangles and divide the dough in half.
Next, 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.
Then unwrap one of the logs, and cut into twelve [1/2-inch] thick slices.
Next, place the cookie dough slices onto your rimmed metal baking sheet, lined with a silicone mat, and then bake on the middle rack of your preheated 350° oven for 18 to 20 minutes. Then rotate the pan halfway to ensure even baking. The cookies are done when the top edges are slightly golden.
Allow the tahini shortbread cookies cool for 3 to 5 minutes on the pan before transferring them to a wire rack to cool completely.
Such a simple and delicious cookie. And because of that tahini, there’s no doubt that they will melt in your mouth.
Tahini Shortbread Cookies
- 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
- 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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