Tahini Shortbread Cookies Recipes

TAHINI SHORTBREAD COOKIE RECIPE

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.

VEGAN TAHINI SHORTBREAD COOKIES

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.

TAHINI SHORTBREAD COOKIES

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.

MARBLED TAHINI COOKIES

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

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.

TAHINI SHORTBREAD COOKIES (GLUTEN FREE)

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.