Tahini Shortbread Cookie
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 bowls, and a hand mixer. So simple! But be sure to read the tips and step-by-step guide above.
- Prep time
- 1 hr 15 min
- Cook time
- 15 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 3/4 sticks (7 oz) unsalted butter, at room temperature
- 1 cup sugar
- 1 cup tahini paste
- 2 cups all-purpose flour
- 1 tsp baking powder
- pinch salt
- Powdered sugar, optional
Instructions
- 1
In a large bowl combine the butter and sugar. Using a hand mixer on medium speed, combine until light and fluffy.
- 2
Now add the tahini and continue mixing on medium speed until well-incorporated.
- 3
In a separate mixing bowl, combine the flour, baking powder, and salt.
- 4
Transfer the dry ingredients to the tahini mixture, and mix until well-incorporated into a dough.
- 5
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 opposite direction so that the dough log is tightly wrapped. Refrigerate for at least one hour or overnight.
- 6
Preheat the oven to 350 degrees F.
- 7
Slice the dough into 1/3 to 1/2 inch rounds, and arrange on a very large baking sheet (or two baking sheets) lined with parchment paper.
- 8
Bake in the 350 degrees heated oven for 15 minutes or so until the cookies are light brown around the edges and set.
- 9
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.