Tahini Shortbread Cookies

4.93 from 14 votes

The classic holiday shortbread cookie recipe is updated slightly to add tahini - which gives it a Mediterranean flavor that's rich and nutty.

Course Dessert, Snack

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 10

Chilling time 1

Total Time 1 25

Servings cookies

Calories 83kcal

Author Yumna Jawad

Ingredients

½ cup Danish Creamery salted butter softened
½ cup tahini
½ cup powdered sugar
½ teaspoon vanilla extract
1 ¾ cups all purpose flour
½ cup toasted sesame seeds optional

Instructions

In a large bowl of a stand mixer or using an electric hand mixer, cream together the softened butter, tahini and powdered sugar. Add the vanilla extract and beat until dissolved.
Add the flour, a little at a time, and use a wooden spoon or rubber spatula to mix until well combined. Remove the dough from the bowl and use your hands to tightly pack the dough. Divide the dough in half.
Shape each half portion of dough on a plastic wrap into a log about 1-2 inches wide. Roll each log in sesame seeds, if using, until well coated.
Wrap each log in the plastic wrap, twisting at each end and chill in the fridge for at least one hour or overnight.
Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
Slice the logs into ¼ inch thickness and place on the prepared baking sheets, arranging them so they’re about 2 inches apart.
Bake for 8-10 minutes or until cookies are firm, slightly expanded and the bottoms are lightly golden.
Cool on the baking sheet for 10 minutes, then transfer to wire racks to finish cooling completely.

Notes

Storage: Store the cookies in an airtight container at room temperature for up to a week.

Freeze: Freeze the cookies solid on a baking sheet before transferring to a container or bag. They will keep well for a month and can be thawed at room temperature.

Tip: Soften your butter before using it by taking it out of the fridge an hour before you want to use it.

Tip: Don't skip the chilling time! Chill the cookie dough for at least an hour before baking.

Nutrition