4.9 from 42 votes
Tahini Shortbread Cookies
The classic holiday shortbread cookie recipe is updated slightly to add tahini - which gives it a Mediterranean flavor that's rich and nutty.
Prep Time
15 mins
Cook Time
15 mins
Chilling time
1 hr
Total Time
1 hr 25 mins
Servings: 36 cookies
Calories: 83 kcal
Course:
Dessert , Snacks
Cuisine:
American
Ingredients
- ½ cup Danish Creamery salted butter softened
- ½ cup Tahini
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 ¾ cups all purpose flour
- ½ cup toasted sesame seeds optional
Instructions
- In a large bowl of a stand mixer or using an electric hand mixer, cream together the softened butter, tahini and powdered sugar. Add the vanilla extract and beat until dissolved.
- Add the flour, a little at a time, and use a wooden spoon or rubber spatula to mix until well combined. Remove the dough from the bowl and use your hands to tightly pack the dough. Divide the dough in half.
- Shape each half portion of dough on a plastic wrap into a log about 1-2 inches wide. Roll each log in sesame seeds, if using, until well coated.
- Wrap each log in the plastic wrap, twisting at each end and chill in the fridge for at least one hour or overnight.
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- Slice the logs into ¼ inch thickness and place on the prepared baking sheets, arranging them so they’re about 2 inches apart.
- Bake for 8-10 minutes or until cookies are firm, slightly expanded and the bottoms are lightly golden.
- Cool on the baking sheet for 10 minutes, then transfer to wire racks to finish cooling completely.
Cup of Yum
Notes
- Storage: Store the cookies in an airtight container at room temperature for up to a week.
- Freeze: Freeze the cookies solid on a baking sheet before transferring to a container or bag. They will keep well for a month and can be thawed at room temperature.
- Tip: Soften your butter before using it by taking it out of the fridge an hour before you want to use it.
- Tip: Don't skip the chilling time! Chill the cookie dough for at least an hour before baking.
Nutrition Information
Calories
83kcal
(4%)
Carbohydrates
8g
(3%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
7mg
(2%)
Sodium
24mg
(1%)
Potassium
32mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
81IU
(2%)
Vitamin C
1mg
(1%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 83
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 7mg | 2% |
| Sodium | 24mg | 1% |
| Potassium | 32mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.