Tahini Shortbread Cookies

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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


  1. Preheat oven to 350F and prepare 3 sheets of parchment paper
  2. Process tahini and butter in a food processor or with an electric mixer on high, until smooth.
  3. Add icing sugar and salt and mix until incorporated
  4. Scrape the mixture into a large bowl and divide the dough into thirds. Place each third on a separate piece of parchment paper
  5. 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.
  6. Line a baking sheet with parchment paper.
  7. Slice the dough into even sized rounds and roll each one into a ball.
  8. 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.
  9. Bake for 8-10 minutes, or until sesame seeds start to brown.
  10. 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.