Tahini Shortbread Cookies
- Total Time
- 40 minutes, plus at least 4 hours' chilling
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/75 grams sesame seeds
- 10tablespoons/142 grams (1¼ sticks) unsalted butter, at room temperature
- ¾cup/94 grams confectioners’ sugar
- 1cup/224 grams tahini (stir well before measuring)
- 1¾cups/219 grams all-purpose flour, more for work surface
- 2teaspoons kosher salt
Nutritional analysis per serving (24 servings)
164 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 3 grams protein; 73 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Toast sesame seeds: Put them in a nonstick pan over medium-low heat and stir every 30 seconds until golden brown, about 4 minutes. Pour onto a large plate to cool.
- Step 2
Combine butter, confectioners’ sugar and tahini in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth, 4 to 5 minutes. Scrape bowl. Add flour and salt, and mix on low speed until dough is smooth.
- Step 3
Transfer dough to a lightly floured work surface. Divide it in half and knead until smooth. Roll each piece of dough into a log about 1 inch in diameter.
- Step 4
Roll each log in sesame seeds, coating logs completely. They may be difficult to maneuver, but they patch up easily. Wrap them tightly in parchment paper, twisting at each end. Refrigerate until firm, at least 4 hours or up to overnight.
- Step 5
Heat oven to 300 degrees. Line 2 baking sheets with parchment paper.
- Step 6
Slice logs into ¼-inch-thick coins and place on prepared baking sheets 2 inches apart. Bake until firm around edges and not colored, 14 to 16 minutes. Cool completely on baking sheet. Store in an airtight container for up to 5 days.
Private Notes
Comments
Made half a batch with 1 cup flour, 5tbs butter, 1/2 cup tahini, 1/4 cup sugar, and 1/2 tsp salt, rolled one log, and they came out great.
I absolutely love these cookies and they are the most frequently requested cookie that I make. They have the flavor of halvah but with a much nicer texture! I follow the recipe closely, but end up with twice as many thinly sliced cookies. I find it easier to use an electric hand mixer. I cook them at 300 degrees for 23 minutes. Thank you, Melissa Clark
A Sudanese neighbour makes small short bread cookies almost identical to these but she adds little sugar to the cookie mixture but when they are baked she coats the warm cookies in sugar powder (confectioners sugar) which coats the buttery surface to form the most delicate velvety exterior.Simply moorish..
Delicious as written. I’ve made these twice now and find them scrumptious. Baked a bit longer maybe 25 minutes and got about 70 small cookies.
Delicious!!! The only problem I had was trying to roll the dough into a log. I couldn't do it without it breaking the dough up. So I rolled out the dough and used a jar with a small opening to cut the cookies into small rounds. Worked well. I didn't have any sesame seeds, but my friend was just as happy without them. Oh--the only other problem was that I wanted to eat the batter after the butter, sugar, and tahini were whipped up together (hand mixer) and before the flour was added. Wow....
Exquisite! I dipped them half in chocolate, even better!!!
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