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.
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℉ (or 180℃).
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.