Cookies: Tahini Shortbread

I am certainly 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 completely got it. The tahini is subtle and dependable. 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 Set out:

• 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.

Mix on medium speed until light and creamy.

Next beat in 1 cup of sugar and 3/4 teaspoon of kosher salt.

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 only 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.

Preheat your oven to 350℉ (or 180℃).

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 savory cookie. And because of that tahini, there’s no doubt that they will melt in your mouth.

Enjoy! And if you give this Tahini Shortbread Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!