Shortbread cookies are a beloved classic all over the world, known for their buttery and crumbly texture. But have you ever thought of adding tahini to the recipe? Tahini is a versatile ingredient commonly used in Middle Eastern and Mediterranean cuisine. It is made from ground sesame seeds and has a nutty flavor that complements the buttery taste of shortbread cookies. In this article, we will show you how to make delicious tahini shortbread cookies that are sure to impress your family and friends.
 |
| Tahni Shortbread Cookie |
Ingredients
- 1 cup unsalted butter, at room temperature
- 1/2 cup tahini
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp vanilla extract
Equipment Needed
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Parchment paper
- Baking sheet
Instructions
- Preheat your oven to 325°F (165°C).
- In a mixing bowl, beat the butter and tahini together until creamy using an electric mixer on medium speed.
- Add the powdered sugar and beat until the mixture is light and fluffy.
- Gradually add the flour, salt, and vanilla extract, beating on low speed until the dough is well combined and forms a ball.
- Transfer the dough onto a lightly floured surface and roll it out to a 1/2-inch thickness.
- Use a cookie cutter of your desired shape to cut the dough into individual cookies and place them onto a baking sheet lined with parchment paper.
- Chill the cookies in the refrigerator for 15 minutes to help them keep their shape while baking.
- Bake the cookies for 18-20 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and allow them to cool for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies have cooled down, dust them with powdered sugar or drizzle some melted chocolate on top for an extra touch of sweetness.
Tips for Making the Best Tahini Shortbread Cookies
- Make sure the butter and tahini are at room temperature before mixing to ensure a smooth and even consistency.
- Use a good quality tahini that is creamy and not too oily.
- If the dough becomes too soft while rolling it out, chill it in the refrigerator for a few minutes before continuing.
- Don’t overbake the cookies as they will become too hard and lose their buttery texture.
- Variations to the Recipe
- Add some chopped nuts such as pistachios, almonds, or walnuts to the dough for extra crunch and flavor.
- Replace the vanilla extract with other flavorings such as almond extract, orange zest, or cinnamon for a different twist.
- Dip the cookies in melted chocolate or spread some Nutella on top for a decadent treat.
Serving Suggestions
Tahini shortbread cookies are perfect for any occasion, from afternoon tea to dessert after dinner. Serve them with a cup of coffee or tea or as a sweet accompaniment to a cheese platter.
Storage and Shelf Life
Store the cookies in an airtight container at room temperature for up to a week or in the freezer for up to three months. Thaw the frozen cookies at room temperature for a few hours before serving.