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
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.
THAT FABULOUS TAHINI COOKIE!
I have been mad about these cookies made at my local Earthfare store for three years, and this week I was finally able to weasel the recipe out of their baker!! These little gems are excellent for folks who have wheat allergies, and they are vegan (if you don't consider honey an animal product). I hope you enjoy these little goodies as much as I do! Be forewarned: the number of servings is an estimate from their baker, as at the store they make about 30 cookies the size of your head from this recipe. I HIGHLY recommend cutting it down some for your first try.
Provided by smellyvegetarian
Categories Dessert
Time 10m
Yield 60 serving(s)
Number Of Ingredients 5
Steps:
- Combine oatmeal, sunflower seeds, and salt. Mix with remaining ingredients.
- Form crabcake-like patties and place on a greased pan.
- Bake about 10 minutes, or until brown around the edges and soft in the center.
TAHINI CHOCOLATE CHIP COOKIES RECIPE
Soft, chewy, nutty and just enough sweet! That's the story of these addictive tahini chocolate chip cookies. Rich tahini paste eliminates the use of butter, while adding a subtle nutty flavor that takes chocolate chip cookies to a whole new level of delicious.
Provided by Suzy Karadsheh
Categories Dessert
Time 23m
Number Of Ingredients 10
Steps:
- Heat the oven to 375 degrees F and position a rack in the middle. Line two large baking sheets with parchment.
- In a large mixing bowl, combine the tahini, sugar, and brown sugar. Mix with a wooden spoon for a couple of minutes until well combined (the mixture will be crumbly).
- Add the eggs, 3 tablespoons cold water, and the vanilla extract. Mix for another 2 minutes until well-incorporated (the mixture should be smooth and fudgy).
- Stir in the salt, baking soda, and ground cinnamon. Add the flour and mix until combined. Add the chocolate chips and stir until well combined.
- Scoop heaping 1 tablespoons of the dough and arrange them 2 inches apart on the prepared sheet pans. Wet the back of a spoon and use it to lightly flatten the tops of the cookie dough portions (you're looking for the dough to be about ½ inch in thickness give or take).
- Bake on the middle rack for about 8 to 11 minutes, depending on how soft or crunchy you like your cookies. If you like your cookies on the softer side, pull them out sometime around the 8 or 9 minutes and let them cool on the sheet pan for a few minutes before transferring them to a wire rack Let the cookies cool completely on the baking sheets.
- Dust with more ground cinnamon before serving (optional).
Nutrition Facts : ServingSize 1 Cookie, Calories 188.7 kcal, Carbohydrate 26.2 g, Protein 3.8 g, Fat 8 g, SaturatedFat 4 g, TransFat 0.1 g, Cholesterol 13.8 mg, Sodium 177.2 mg, Fiber 1.1 g, Sugar 14 g
CARAMELISED HONEY AND TAHINI COOKIES
Use up that jar of sesame paste in the back of your cupboard to bake these decadent honey and tahini biscuits. They're sweet, salty and totally addictive
Provided by Liberty Mendez
Categories Afternoon tea, Treat
Time 30m
Yield Makes 18
Number Of Ingredients 10
Steps:
- Bring the honey to a boil in a small pan set over a medium-high heat. Boil for 5 mins until it has darkened and smells nutty - don't worry if it looks quite dark, this will add flavour. Whisk briefly, then remove from the heat and carefully whisk in the butter until melted. Transfer to a heatproof bowl and leave to cool.
- Tip both the sugars, tahini, egg and yolk into the bowl with the honey mix, then beat to combine. In a separate bowl, mix the flour and bicarb together, then gradually pour the wet ingredients into the dry and mix until it comes together into a dough. Chill for 3 hrs, or overnight.
- Heat the oven to 180C/160C fan/gas 4 and line two baking trays with baking parchment. Roll the dough into 18 even balls (weigh for accuracy, if you like - they should be around 45g each), and arrange on the trays spaced 5cm apart. Gently press down with the back of a spoon to slightly flatten the tops, then sprinkle over the sea salt flakes and sesame seeds and bake for 10-12 mins.
- Tap the tray on a work surface to slightly flatten the cookies. Leave to cool on the trays for 10 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for up to three days.
Nutrition Facts : Calories 217 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
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
FLOURLESS TAHINI COOKIES
I love tahini and its many uses. It makes awesome cookies! Vanilla sweetens them nicely, but rosewater gives them a more Middle Eastern flair.
Provided by the80srule
Categories Dessert
Time 20m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 6
Steps:
- Thick tahini with a peanut butter like texture is the best for this. If your tahini is really thin, thicken it up with a little cornstarch, arrowroot, or powdered sugar.
- Mix the tahini and sugar with an electric beater until blended together. Add the egg and baking soda, along with the vanilla or rosewater.
- Line a cookie sheet with parchment paper. Form 24 balls by hand or with a teaspoon, spacing them apart well enough. Make sure they're not too big, they WILL expand.
- Bake at 350F until puffy, about 10-12 minutes.
Nutrition Facts : Calories 93.2, Fat 5, SaturatedFat 0.7, Cholesterol 7.8, Sodium 62.9, Carbohydrate 11, Fiber 0.9, Sugar 8.4, Protein 2
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TAHINI COOKIES RECIPE | BON APPéTIT
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- 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.
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