Tahini Shortbread Cookies

Updated March 10, 2017

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Cookbook

Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe

Published by Ten Speed Press

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Tahini Shortbread Cookies

This image courtesy of Kristin Teig

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.

Makes2 dozen

CostInexpensive

Easy

Total TimeUnder One Hour

Make Ahead RecipeYes

Kid FriendlyYes

Ingredients

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)

Instructions

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.

Note

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.