Tahini Shortbread Cookies
Published by Ten Speed Press
Very simple to make, these cookies are everything in one bite: buttery and crunchy yet tender. These shortbreads work well when you need cookie crumbs for a crust or something to layer with vanilla ice cream and chocolate sauce. They are also the perfect afternoon pick-me-up with coffee, tea, or our Tahini Hot Chocolate.
Total TimeUnder One Hour
Make Ahead RecipeYes
- 1 1/4 stick (5 ounces) unsalted butter, at room temperature
- 3/4 cup confectioners' sugar
- 1 3/4 cup all-purpose flour
- 2 teaspoons kosher salt
- 1/2 cup toasted sesame seeds
- 1 cup tahini (see Note below)
Lightly flour a work surface.
Combine the butter, confectioners’ sugar, and tahini in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until smooth, 4 to 5 minutes. Scrape the bowl. Add the flour and salt and mix on low speed until the dough is smooth.
Transfer the dough to the prepared work surface. Divide the dough in half and knead until smooth. Roll each piece of dough into a log approximately 1 inch in diameter.
Spread 1⁄4 cup sesame seeds onto a small plate. Roll each log in the sesame seeds, coating the log completely. Wrap each log tightly in parchment paper, twisting each end. Refrigerate until firm, at least 4 hours or up to overnight.
Preheat the oven to 300°F. Line a baking sheet with parchment paper.
Slice the logs into 1⁄4-inch-thick coins and place on the prepared baking sheet 2 inches apart.
Bake until firm around the edges and not colored, 12 to 15 minutes. Cool completely on the baking sheet. Store in an airtight container for up to 5 days.
Sometimes tahini has a layer of oil that separates, so be sure to incorporate all the oil into the paste before measuring to prevent this dough from being too crumbly. If there is a visible layer of oil on top, it is easier to combine by pouring the contents of the jar out and stirring to combine. It is especially important in this recipe that the oil is fully incorporated or your cookie will not come together.
Reprinted with permission from Soframiz by Ana Sortun and Maura Kilpatrick, 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright 2016 Kristin Teig.