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
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.
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
TAHINI COOKIES
Steps:
- Place racks in upper and lower thirds of oven and preheat to 350°F. 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).
More about "tahini sesame paste shortbread food"
4-INGREDIENT TAHINI PROTEIN SHORTBREAD COOKIES (SUGAR …
From haylskitchen.com
요리 American소요 시간 15분범주 Dessert, Snack1회 섭취량당 칼로리 128
- Scoop about 1-2 Tbsp mixture, roll into balls and flatten and shape using hands. Cookies should be about ¾” thick.
SHORTBREAD COOKIES {WITH TAHINI!} - FEELGOODFOODIE
From feelgoodfoodie.net
4.9/5 (13)범주 Dessert, Snack요리 American소요 시간 1시간 25분
EASY TAHINI (BETTER THAN STORE-BOUGHT) - INSPIRED TASTE
From inspiredtaste.net
THE EX-PRESSTAHINI SHORTBREAD OPENS SESAME - THE EX-PRESS
From ex-press.com
10 SWEET AND SAVORY WAYS TO USE TAHINI - FOOD REPUBLIC
From foodrepublic.com
WHAT DOES TAHINI TASTE LIKE? EXPLORING THE VERSATILE SESAME …
From foodsense.is
A TALE OF TWO SESAME PASTES | TASTE
From tastecooking.com
HOW TO MAKE TAHINI (SESAME PASTE) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
TAHINI COOKIES RECIPE | BON APPéTIT
From bonappetit.com
TAHINI SHORTBREAD COOKIES - LION'S BREAD
From lionsbread.com
TAHINI SHORTBREAD COOKIES - BAKING SENSE®
From baking-sense.com
40+ SWEET AND SAVOURY WAYS WITH TAHINI (SESAME PASTE) - THE …
From smh.com.au
QUICK TAHINI (SESAME SEED PASTE) RECIPE - THE SPRUCE EATS
From thespruceeats.com
TAHINI BILLIONAIRE BARS RECIPE | BON APPéTIT
From bonappetit.com
ONE INGREDIENT ONE INGREDIENT TAHINI IN MINUTES
From alphafoodie.com
TAHINI SESAME COOKIES | COOKIES SO GOOD THAT YOU CANNOT STOP …
From pantryfun.com
WHAT IS TAHINI? HOW TO USE THE SAVORY SESAME SEED PASTE
From forksoverknives.com
CHRISTMAS FOODIE GIFTS: MELEK ERDAL’S SPICY TURKISH SHORTBREAD …
From theguardian.com
TAHINI VS SESAME PASTE - THE DIFFERENCES - FOODS GUY
From foodsguy.com
THE EX-PRESS | TAHINI SHORTBREAD OPENS SESAME
From ex-press.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love