TAHINI SHORTBREAD COOKIE RECIPE
My family's favorite tahini cookies! Nutty, slightly sweet, and perfectly satisfying with the perfect crumbly texture. These shortbread cookies are made with a bit less butter than normal but don't lack any buttery goodness or tenderness, thanks to rich organic tahini paste! These cookies take just 5 ingredients, a couple bowls, and a hand mixer. So simple! But be sure to read the tips and step-by-step guide above.
Provided by Suzy Karadsheh
Categories Dessert
Time 1h30m
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 160 calories, Sugar 8.3 g, Sodium 27.5 mg, Fat 9.5 g, SaturatedFat 4.6 g, TransFat 0 g, Carbohydrate 17.6 g, Fiber 0.5 g, Protein 2 g, Cholesterol 17.8 mg
VEGAN TAHINI SHORTBREAD COOKIES
These vegan tahini shortbread cookies are the perfect afternoon snack with coffee or tea.
Provided by Lady at the Stove
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 8h25m
Yield 36
Number Of Ingredients 5
Steps:
- Blend flour, tahini, margarine, and sugar together in a food processor. Shape dough into 2 logs 1 inch in diameter.
- Place sesame seeds in a dish. Roll each log in sesame seeds. Wrap logs in plastic wrap; chill dough in the refrigerator, 8 hours to overnight.
- Preheat the oven to 300 degrees F (150 degrees C). Grease 2 baking sheets.
- Cut dough into 1/4-inch-thick slices. Place on the prepared baking sheets.
- Bake in the preheated oven until golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 9.1 g, Fat 8.3 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 1.7 g, Sodium 45.1 mg, Sugar 2.6 g
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.
Provided by Melissa Clark
Categories snack, cookies and bars, dessert
Time 4h40m
Yield 2 dozen cookies
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.
- 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.
- Heat oven to 300 degrees. Line 2 baking sheets with parchment paper.
- 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.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 73 milligrams, Sugar 4 grams, TransFat 0 grams
MARBLED TAHINI COOKIES
Inky black tahini gives these cookies their dark swirl, sandy texture and nutty taste, which is reminiscent of halvah. But, if you can't get your hands on black tahini, simply omit it. Instead, add 1/2 cup plain tahini to all the dough in Step 4, and skip Step 5. The crunchy black sanding-sugar edge makes them truly modern, but you can also use black sesame seeds or turbinado sugar to adorn the cookies.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 1h
Yield 2 dozen cookies
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk to combine 3 cups flour, the salt and baking powder; set aside. Coat a small loaf pan with cooking spray, then line with plastic wrap, tucking it into the corners and leaving plenty of overhang. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and confectioners' sugar on medium-high speed until fluffy, 2 to 3 minutes, scraping bowl as needed. Add the large egg and the vanilla; beat on medium-high until combined, about 2 minutes, scraping the bowl as needed.
- Add flour mixture; beat on low speed until combined; then increase speed to medium and beat until dough starts to clump together, scraping bowl as needed.
- Remove dough from bowl, knead lightly and form into a fat log. Using a bench scraper or knife, cut into two pieces, one about 1/3 of the dough, and the other 2/3 of the dough. Return the larger piece to the bowl, add the plain tahini, and beat on medium speed until fully combined. Remove from bowl and set aside. Add the smaller piece and the black tahini to the bowl and beat on medium speed until fully combined.
- On a generously floured surface, using a bench scraper or a knife, cut the white dough in half. Pat half the white dough into a 5-inch square. Cut the black dough in half, then pat half the black dough on top of the flattened white dough to match dimensions. Repeat with remaining white dough, then black dough, so you have four alternating layers of white dough and black dough. Cut in half crosswise, and gently knead and roll one piece to marble the two colors together. Repeat with the second piece of dough. Stack both pieces of dough together (they should be fairly soft at this point, so be gentle), and briefly knead the pieces together to form one dough.
- Press dough into prepared pan, and fold the plastic wrap over the top to seal. Gently press down to even out the surface as much as possible. Chill until firm, preferably overnight, or at least a few hours and up to 3 days ahead, or freeze up to 3 months.
- Heat oven to 325 degrees. Beat the egg white with 1 teaspoon water to thin it out. Spread the sanding sugar out on a small baking sheet. Remove the block of dough from the loaf pan and unwrap it. Trim the slanted sides and the top if you want them really square. Very lightly brush the outside of the block with the egg white mixture. Press the block firmly to coat all sides (except the ends) with the sugar, sprinkling and pressing it on to cover any bare spots.
- Cut the block into barely 1/4-inch-thick slices, and lay them out 1 inch apart on two parchment- or silicone mat-lined baking sheets. Freeze until firm, about 10 minutes.
- Bake until cookies are golden underneath, 14 to 16 minutes. Let cool a few minutes on the baking sheets, then transfer cookies to wire racks to cool completely. Cookies will keep in an airtight container at room temperature up to 1 week.
FAST AND EASY ISRAELI TAHINI COOKIES
A quick and simple Middle Eastern/Mediterranean hit. I've seen both little Jewish grandmothers in Jerusalem make these cookies and Bedouin women living in the middle of the desert. A great simple recipe that isn't too sweet, is very versatile and fast. Enjoy.
Provided by Nuriti
Categories World Cuisine Recipes Middle Eastern Israeli
Time 50m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 355 degrees F (180 degrees C). Line a baking sheet with waxed paper.
- Mix flour, sugar, and baking powder together in a large bowl; add butter and tahini and mix until dough is crumbly. Roll dough into small balls and press each ball into a flattened cookie shape using your palms. Arrange cookies in the prepared baking sheet and press with a fork.
- Place the baking sheet on the middle rack of the oven and bake until cookies are golden, about 10 minutes. Cool cookies on baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 22.5 g, Cholesterol 17.8 mg, Fat 12.2 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 5 g, Sodium 53.3 mg, Sugar 8.4 g
TAHINI SHORTBREAD COOKIES (GLUTEN FREE)
These gluten free tahini shortbread cookies are super delicious, with an incredible flavour and a gorgeous buttery, slightly chewy, melt-in-the-mouth texture. They're slice-and-bake cookies, and they're incredibly easy to prepare. You'll love them!
Provided by Kat | The Loopy Whisk
Categories Dessert
Time 3h9m
Number Of Ingredients 10
Steps:
- Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line two large baking sheets with baking/greaseproof paper.
- In a large bowl, using a wooden spoon, mix together the tahini paste, softened butter, light brown soft sugar and vanilla bean paste until combined. Don't cream the butter mixture - just stir it all together until smooth and all ingredients are well combined.Tip: You don't want to cream the tahini, butter and sugar together, as that aerates the mixture (that is, it incorporates air into it), which can cause the cookies to spread too much in the oven.
- Sift together the gluten free flour blend, cornstarch, xanthan gum and salt, and add them to the butter mixture. Mix well with a wooden spoon until the dough starts coming together, then knead it by hand until smooth. The dough shouldn't be sticky to the touch.
- Chill the dough in the fridge for for 15-30 minutes. This will firm it up, which makes it easier to shape it into logs.
- Divide the dough into two equal portions and shape each into a log about 7 inches (18cm) in length and about 2 inches (5cm) in diameter.
- Mix the white and black sesame seeds together and sprinkle them in an even layer on a large plate or platter. Roll each cookie dough log in the sesame seed mix, then wrap them tightly in cling film or baking paper, and chill in the fridge for about 2 hours or until solid.
- Using a sharp serrated knife, slice the logs into about ½ inch (1cm) thick cookies and place them onto the lined baking sheets. Space them out slightly, leaving about ¾ inch/2cm of space between them.You should get about 16 cookies per log, 32 in total.
- One baking sheet at a time, bake at 350ºF (180ºC) for about 12 minutes until light golden brown. While one baking sheet is in the oven, keep the other one in the fridge.
- Immediately out of the oven while they're still very hot, you can correct the shape of the cookies using a round cookie cutter slightly larger than the cookie diameter. Use the cookie cutter to nudge the cookies into a more round shape if necessary.
- Allow the cookies to cool on the baking sheet for about 5-10 minutes, then transfer to a wire cooling rack to cool completely.
- Storage: The cookies keep well in an airtight container in a cool dry place for about 2-3 weeks.
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TAHINI SHORTBREAD COOKIES RECIPE - MAURA KILPATRICK | …
From foodandwine.com
3/5 (1)Total Time 2 hrs 15 minsServings 100
- In a medium bowl, using an electric mixer, beat the butter with the tahini, confectioners' sugar and salt at medium speed until smooth, about 3 minutes. Add the flour and beat until incorporated. Turn the dough out onto a work surface and knead just until it comes together. Divide the dough in half and roll each piece into a 15-inch log, about 1 inch thick. Scatter the sesame seeds on a sheet of parchment paper and roll the logs until completely coated. Roll each log in parchment and refrigerate until chilled, at least 1 hour.
- Preheat the oven to 325° and line 2 large baking sheets with parchment paper. Unroll one log and slice it 1/4 inch thick. Arrange the slices on the baking sheets. Bake the cookies in the center and lower-thirds of the oven for about 25 minutes, or until golden, shifting the pans from front to back and top to bottom halfway through baking. Slide the parchment onto a rack and let the cookies cool completely. Repeat with the second log of dough.
RECIPE: TAHINI SHORTBREAD SANDWICH COOKIES
From tastingtable.com
5/5 (41)Category DessertServings 20Total Time 35 mins
- Make the cookies: Preheat the oven to 350°. In a medium bowl, combine the butter, tahini, sugar and salt. Using an electric hand mixer, beat the mixture until light and fluffy, 2 minutes. Add the flour and mix until a dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- Meanwhile, make the ganache: In a medium bowl, combine the chocolate chips, tahini, honey and kosher salt. In a small saucepan, bring the heavy cream to a simmer, then pour the cream over the chocolate mixture. Let sit for 2 minutes, then whisk until smooth. Let cool completely then transfer to a piping bag fitted with a large star tip.
- Line 2 baking sheets with parchment paper and set aside. On a lightly floured surface, roll the dough out into a 14-inch circle, ⅓ inch thick. With a 2¼-inch round cutter, cut out 40 circles, rerolling scraps as needed. Transfer to the prepared baking sheets, 1 inch apart, and sprinkle with the sesame seeds. Bake until lightly golden, 18 to 20 minutes.
- Pipe 3 tablespoons cooled ganache onto half of the cookies, then top with the remaining cookies to sandwich together and serve.
TAHINI COOKIES RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (106)Estimated Reading Time 5 minsServings 24
- Place racks in upper and lower thirds of oven and preheat to 350°. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, beat butter, sugar, and honey in a large bowl until light and fluffy, about 3 minutes. Beat in tahini, then add dry ingredients in 2 batches, beating after each addition until fully combined. Dough will be slightly sticky.
- Place sesame seeds in a small bowl. Scoop out heaping tablespoons of dough (about 1 oz.) and roll into balls. Dip tops of balls in sesame seeds, pressing to adhere, and place, sesame side up, on 2 parchment-lined baking sheets, spacing about 2" apart. Bake cookies, rotating baking sheets halfway through, until golden brown, 13–15 minutes. Let cool on baking sheets (cookies will firm as they cool).
TAHINI SHORTBREAD COOKIES | LA TIMES HOLIDAY COOKIE …
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TAHINI SHORTBREAD - HOUSE & HOME
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TAHINI SHORTBREAD COOKIES - LION'S BREAD
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4/5 (1)Category DessertCuisine Middle EasternTotal Time 25 mins
- Combine the butter and sugar in a stand mixer on medium speed or in a large bowl with a hand mixer and mix until pale and fluffy, about 5 minutes. Add the the tahini and vanilla extract and mix until well incorporated. Scrape down the bowl, the mix again to ensure tahini is combined.
- In a medium sized separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the tahini mixture and beat until just combined. Using an ice cream scoop, scoop the dough onto a plate lined with parchment paper in heaping tablespoon size rounds. Cover the plate with plastic wrap and refrigerate for at least 1 hour or overnight. [Option to freeze the cookie dough balls for up to 3 months]
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, and place the cookies on the prepared pans. They don't spread much, so feel free to place them close together. Bake for about 15 minutes, or until the edges are light brown, and the center is set. Allow to cool on the cookie sheet for 10 minutes, then transfer them to a wire rack to finish cooling. Store in an airtight container for up to 1 week, although I can guarantee they will not last long :)
GLUTEN-FREE TAHINI SHORTBREAD COOKIES – SALTED PLAINS
From saltedplains.com
4/5 (2)Total Time 1 hr 10 minsCategory DessertCalories 193 per serving
- Grease an 8-inch square pan with butter or coconut oil, then line with parchment paper, leaving an overhang on two sides.
- In a large bowl, cream butter, vanilla, and coconut sugar with an electric mixer until fluffy. Add tahini and mix until combined. Add almond flour, brown rice flour, and salt. Mix on low speed until completely incorporated.
- Press the dough evenly into prepared pan. Freeze for 30 minutes. Preheat oven to 350 degrees Fahrenheit.
- Once dough has chilled, with a knife, score shortbread into 18 pieces. Bake for 30 to 35 minutes, or until golden. At the 30 minute mark, lightly cover with foil to keep from over-browning.
TAHINI SHORTBREAD COOKIES | THE LEMON APRON
From thelemonapron.com
Reviews 2Category BakingServings 30Estimated Reading Time 5 mins
- Combine the butter and sugar in a stand mixer on medium speed or in a large bowl with a hand mixer and mix until light and fluffy, about 2 minutes.
- Combine the flour, baking powder, and salt in a mixing bowl and whisk together. Transfer to the tehina mixture and beat until just incorporated.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight. (This dough keeps well in the freezer for a few months.)
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TAHINI SHORTBREAD COOKIES RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 42Estimated Reading Time 2 minsCategory DESSERTS, BAKETotal Time 40 mins
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the butter and sugar until light and fluffy, 3 to 5 minutes.
- Add the Tahini and beat just until combined. Then add the molasses and beat until incorporated.
- In a separate bowl, whisk together the flour, baking powder and salt. Gradually beat the dry ingredients into the butter mix until fully incorporated to form the dough.
- Wrap the dough in plastic wrap and refrigerate until firm, 20 to 30 minutes. (The dough can be made ahead of time and refrigerated up to 3 days before using.)
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