Tahini Shortbread Cookies
Flavored with sesame seeds and tahini paste, these sophisticated shortbread cookies, adapted from "Soframiz" by Ana Sortun and Maura Kilpatrick, have a pleasing crumbly texture and an intense, almost nutty flavor. Serve them as part of a cookie plate for dessert, or with coffee or tea as a midafternoon snack.
- Total:
- Serves: 2 persons
Ingredients
- ½cup/75 grams sesame seeds
- 10tablespoons/142 grams (1 1/4 sticks) unsalted butter, at room temperature
- ¾cup/94 grams confectioners’ sugar
- 1cup/224 grams tahini (stir well before measuring)
- 1 ¾cups/219 grams all-purpose flour, more for work surface
- 2teaspoons kosher salt
Instructions
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 1/4-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.