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 COOKIES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini, and both sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until well combined.
- In a medium mixing bowl, sift flour and baking soda together. Add to the butter mixture, and beat just to combine.
- Scoop out 2 tablespoons of dough, and shape into a ball. Roll in sesame seeds, if desired, for added crunch. Place on one of the prepared baking sheets. Repeat with remaining dough, placing scoops 3 inches apart. Dip the tines of a fork in warm water; press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the water for each dough ball, to prevent sticking).
- Transfer to the oven, and bake until golden brown, 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking. Transfer baking sheets to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.
EASY TAHINI COOKIES (VEGAN + GF)
Addictively delicious tahini cookies: nutty, salty-sweet, vegan, gluten-free, and incredibly fast! Just 1 bowl, 7 ingredients, and less than 30 minutes required!
Provided by Minimalist Baker
Categories Dessert
Time 22m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.
- To a medium mixing bowl, add tahini and maple syrup and use a whisk to thoroughly combine. Next add the almond flour, tapioca starch, baking soda, and salt to the tahini mixture. Use a wooden spoon or rubber spatula to mix well.
- Place the sesame seeds into a small bowl and set it nearby. Use a tablespoon or small cookie scoop to scoop the dough, then roll them into near perfect balls before gently rolling each ball in the sesame seeds and placing them 2 inches apart on the baking sheet. Gently press down on the balls to flatten slightly. Recipe as written should make ~20 cookies and they won't spread much, so they should all fit on a standard size baking sheet.
- Bake in the oven for 12-15 minutes until golden. Let cool for 5 minutes, then enjoy!
- Store leftovers covered at room temperature up to 3-4 days, or in the freezer for up to 1 month. Enjoy at room temperature for best texture.
Nutrition Facts : ServingSize 1 cookie, Calories 128 kcal, Carbohydrate 10.8 g, Protein 3.4 g, Fat 8.3 g, SaturatedFat 0.8 g, Sodium 93 mg, Fiber 1.8 g, Sugar 5.1 g, UnsaturatedFat 4 g
TAHINI BUTTER COOKIES
This cookie recipe is from Israel. Tahini can be found in most grocery stores or health food stores. If you still have trouble finding it, it's sure to be found in a Middle Eastern grocery store. Enjoy!
Provided by Faina Gersh
Categories World Cuisine Recipes Middle Eastern Israeli
Time 35m
Yield 50
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cream together the butter and sugar until fluffy. Add vanilla and tahini, mix until well combined. In a separate bowl, sift together the flour and baking powder, then stir into butter mixture. Drop onto an ungreased cookie sheet in tablespoon-sized pieces.
- Bake in preheated oven until they turn golden brown, about 15 minutes. Cool on the cookie sheet 10 to 15 minutes before removing to cool on a wire rack.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 4.9 g, Cholesterol 9.8 mg, Fat 5 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 32.6 mg, Sugar 2 g
TAHINI COOKIES
This cookie recipe uses tahini (sesame seed butter purchased at a health food store or home made), also uses oatmeal, no flour, no sugar, no eggs and no dairy products. As variation, add chopped apples, raisins or dates.
Provided by Vanessa
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, stir together the tahini, honey and cinnamon. Mix in walnuts and oats until well blended. Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 2 inches apart.
- Bake for 10 minutes in the preheated oven, or until edges are slightly brown. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 53 calories, Carbohydrate 6.9 g, Fat 2.7 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 3.3 mg, Sugar 4 g
SALTED TAHINI CHOCOLATE CHIP COOKIES
When the chef Danielle Oron was growing up in the New Jersey suburbs, she knew that her Israeli family's habits of dousing vanilla ice cream with tahini and spreading halvah on toast would be considered odd. Sesame has long been shunned in American desserts, but its addition to a confection can add a nutty, salty undertone, and sesame desserts are now popping up all over the place. These chocolate chip cookies, developed by Ms. Oron, are a great place to start for the home baker seeking more sesame. Rich, savory and sweet, they are one of the rare variations that are just as good as the original.
Provided by Julia Moskin
Categories snack, cookies and bars, dessert
Time 45m
Yield 12 to 18 cookies
Number Of Ingredients 12
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.
- Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Add flour mixture to butter mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Dough will be soft, not stiff. Refrigerate at least 12 hours; this ensures tender cookies.
- When ready to bake, heat oven to 325 degrees and line a baking sheet with parchment paper or nonstick baking mat. Use a large ice cream scoop or spoon to form dough into 12 to 18 balls.
- Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. As cookies come out of the oven, sprinkle sparsely with salt. Let cool at least 20 minutes on a rack.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 157 milligrams, Sugar 23 grams, TransFat 0 grams
More about "tahini butter cookies recipes"
TAHINI COOKIES RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (127)Estimated Reading Time 4 minsServings 24
- 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.
- 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).
SALTED TAHINI BUTTER CHOCOLATE CHIP COOKIES. - HALF BAKED …
From halfbakedharvest.com
3.8/5 Total Time 20 minsEstimated Reading Time 6 minsCalories 106 per serving
SESAME TAHINI COOKIES {GLUTEN-FREE / DAIRY-FREE}
From feelgoodfoodie.net
18 TAHINI RECIPES YOU'LL LOVE
From allrecipes.com
TAHINI SHORTBREAD COOKIES - THE LOOPY WHISK
From theloopywhisk.com
TAHINI COOKIES - THE BEST CHOCOLATE CHIP COOKIE RECIPE!
From chocolatecoveredkatie.com
BEST TAHINI COOKIES RECIPE - HOW TO MAKE TAHINI COOKIES - DELISH
From delish.com
TAHINI COOKIES RECIPE - AMIRA'S PANTRY
From amiraspantry.com
BEST NO BUTTER TAHINI CHOCOLATE CHIP COOKIES RECIPE - FOOD52
From food52.com
CHOCOLATE TAHINI LAVA CAKES - SOOM FOODS
From soomfoods.com
GF OAT FLOUR TAHINI CHOCOLATE CHIP COOKIES - PALEOMG
From paleomg.com
THE CAKER'S TAHINI COOKIES WITH STRAWBERRY GLAZE RECIPE
From stuff.co.nz
15 TAHINI DESSERT RECIPES
From allrecipes.com
PERFECT TAHINI CHOCOLATE CHIP COOKIES (NO BUTTER) - THE …
From themediterraneandish.com
HEALTHY COOKIE RECIPES - BEAMING BAKER
From beamingbaker.com
TAHINI COOKIES - BUTTER COOKIES WITH TAHINI PASTE - VEENA AZMANOV
From veenaazmanov.com
TAHINI BUCKEYE COOKIES {NUT-FREE & GLUTEN-FREE!} - PLAYS WELL WITH …
From playswellwithbutter.com
TAHINI BUTTER COOKIES - THE FOOD POET
From thefoodpoet.com
SUBBING OUT PEANUT BUTTER FOR TAHINI IN COOKIES? : R/ASKBAKING
From reddit.com
TAHINI BUTTER COOKIES RECIPE | RECIPES.NET
From recipes.net
OUR 61 BEST TAHINI RECIPES, BECAUSE HUMMUS IS JUST THE BEGINNING
From epicurious.com
5-INGREDIENT TAHINI COOKIES RECIPE FROM SUZY KARADSHEH
From wellandgood.com
MISO TAHINI - RECIPES - COOKS.COM
From cooks.com
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