Tahini Shortbread Cookies
Yield: 12-24 cookies
- 1 ¼ sticks (140g) butter, room temperature
- ¾ cup (90g) icing sugar
- 1 cup (245g) tahini
- ¾ c (227g) all-purpose flour
- 2 tsp (10g) Kosher salt
- ½ cup (66g) sesame seeds for rolling
- Preheat oven to 350F and prepare 3 sheets of parchment paper
- Process tahini and butter in a food processor or with an electric mixer on high, until smooth.
- Add icing sugar and salt and mix until incorporated
- Scrape the mixture into a large bowl and divide the dough into thirds. Place each third on a separate piece of parchment paper
- Form each third of dough into a log about 15 inches long. Roll the parchment paper around each log of dough and allow to set in the fridge or freezer.
- Line a baking sheet with parchment paper.
- Slice the dough into even sized rounds and roll each one into a ball.
- Roll each ball into the sesame seeds and place on the parchment paper lined baking tray. Press gently with your palm to flatten the top of the cookie.
- Bake for 8-10 minutes, or until sesame seeds start to brown.
- Allow to cool and store in an airtight container for about a week.
Nutrition Tip: Tahini is a thick spread made from sesame seeds. It is high in phosphorous, iron, and protein. It has a slightly bitter flavour which works great in these cookies.
For Little Chefs: Kids can help to mix all the ingredients, form, cut and shape the dough.