The creamy tahini paste adds a Middle Eastern twist on a traditional shortbread cookie recipe! Rich and nutty-tasting shortbread cookies that are every bit as comforting and satisfying, with a little less butter! See the easy step-by-step tutorial.
Like many who grew up in that part of the world, my love for tahini runs deep. I enjoy it in its simplest form as a dip or dressing with my grilled chicken; shish kabobs and kofta. In sandwiches with falafel and shawarma. And even as a baking sauce for dishes like pan kofta, which I will be sharing sometime soon.
I noticed recently that I have unintentionally passed my tahini love to my little one. At six years of age, her favorite snack is this garlic-lime tahini sauce with pita bread.
But tahini is also used in desserts like today’s tahini shortbread cookie recipe (which are absolutely wonderful with Turkish coffee or your afternoon tea). In this recipe, tahini is key ingredient giving the crumbly, buttery-textured cookies, a rich nutty flavor. The tahini here also replaces some of the butter in a traditional shortbread cookie recipe, while adding nutrition.
Where to buy tahini?
Tahini past is easily available at Mediterranean grocery stores. But you can also find it at speciality food stores and, sometimes, in your local grocer’s international section. You can find a variety of quality tahini for online purchase here.
Step-by-Step tutorial for Tahini Shortbread Cookies
(Scroll down for the ingredients and print-friendly recipe)
[Important: Make sure to allow 1 hour inactive time for the dough to chill in the fridge]
In a large bowl combine the butter and sugar. Using a hand mixer on medium speed, combine until light and fluffy.
Now add the tahini and continue mixing on medium speed until well-incorporated.
In a separate mixing bowl, combine the flour, baking powder, and salt.
Transfer the dry ingredients to the tahini mixture, and mix until well-incorporated into a dough.
Take the tahini cookie dough out of the bowl and make it into a log (about 2 inches in diameter). Place the log on the short end of a large piece of plastic wrap. Roll the wrap twisting the ends in opposite direction so that the dough log is tightly wrapped. Refrigerate for at least one hour or overnight.
Preheat the oven to 350 degrees F.
Slice the dough into 1/3 to 1/2 inch rounds, and arrange on a very large baking sheet (or two baking sheets) lined with parchment paper.
Bake in the 350 degrees heated oven for 15 minutes or so until the cookies are light brown around the edges and set.
Remove from the heat and leave the cookies in the baking sheets to cool briefly (about 10 minutes). Then transfer to a cooling rack to completely cool. Dust with powdered sugar, if you like. Enjoy!
Tahini Shortbread Cookie Recipe
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Prep Time: 15 mins -
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Cook Time: 15 mins -
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Total Time: 30 minutes -
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Yield: Yields 12-24 cookies
Prep Time:
Yield:
Print Recipe
Pin RecipeDescription
The creamy tahini paste adds a Middle Eastern twist on a traditional shortbread cookie recipe! Rich and nutty-tasting shortbread cookies that are every bit as comforting and satisfying, with a little less butter! See the easy step-by-step tutorial.
Ingredients
- 1 3/4 sticks (7 oz) unsalted butter, at room temperature
- 1 cup sugar
- 1 cup tahini paste
- 2 cups all-purpose flour
- 1 tsp baking powder
- pinch salt
- Powdered sugar, optional
Instructions
- [Important: There is a 1 hour inactive time for the dough to chill in the fridge]
- In a large bowl combine the butter and sugar. Using a hand mixer on medium speed, combine until light and fluffy.
- Now add the tahini and continue mixing on medium speed until well-incorporated.
- In a separate mixing bowl, combine the flour, baking powder, and salt.
- Transfer the dry ingredients to the tahini mixture, and mix until well-incorporated into a dough.
- Take the tahini cookie dough out of the bowl and make it into a log (about 2 inches in diameter). Place the log on the short end of a large piece of plastic wrap. Roll the wrap twisting the ends in opposite direction so that the dough log is tightly wrapped. Refrigerate for at least one hour or overnight.
- Preheat the oven to 350 degrees F.
- Slice the dough into 1/3 to 1/2 inch rounds, and arrange on a very large baking sheet (or two baking sheets) lined with parchment paper.
- Bake in the 350 degrees heated oven for 15 minutes or so until the cookies are light brown around the edges and set.
- Remove from the heat and leave the cookies in the baking sheets to cool briefly (about 10 minutes). Then transfer to a cooling rack to completely cool. Dust with powdered sugar, if you like.
Notes
- The cookie dough will keep well in a tight container in the freezer for a couple of months or more.
- Once baked, the tahini shortbread cookies can be stored in an airtight container at room temperature for about 1 week.
- Cooking Tip: There is a 1 hour inactive time for the dough to chill in the fridge.
- Visit our store to browse our spices, olive oils and bundles!
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Category: Dessert![]()
Method: Baked![]()
Cuisine: Middle Eastern
Category:
Method:
Cuisine:Keywords: Tahini, Shortbread Cookie, Tahini Cookie, Middle Eastern Cookie
This Tahini Shorbread Cookie Recipe is adapted from Michael Solomonov’s cookbook Zahav.
Try these delicious recipes:
Easy Middle Eastern Rice Pudding
Melt-in-Mouth Butter Cookies (Egyptian Ghorayebah)
Overnight Baked French Toast with Challah
The post Tahini Shortbread Cookie Recipe appeared first on The Mediterranean Dish.
