Tahini (sesame paste) is a brilliant addition to Maura Kilpatrick’s buttery shortbread cookies. Not only does it add a fantastic nutty flavor, but it also makes the cookies incredibly crisp and flaky.
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1 stick plus 2 tablespoons unsalted butter, softened
1 cup tahini, stirred
3/4 cup confectioners' sugar
2 teaspoons coarse sea salt, crushed
1 3/4 cups all-purpose flour
1/2 cup sesame seeds
How to Make It
In a medium bowl, using an electric mixer, beat the butter with the tahini, confectioners' sugar and salt at medium speed until smooth, about 3 minutes. Add the flour and beat until incorporated. Turn the dough out onto a work surface and knead just until it comes together. Divide the dough in half and roll each piece into a 15-inch log, about 1 inch thick. Scatter the sesame seeds on a sheet of parchment paper and roll the logs until completely coated. Roll each log in parchment and refrigerate until chilled, at least 1 hour.
Preheat the oven to 325° and line 2 large baking sheets with parchment paper. Unroll one log and slice it 1/4 inch thick. Arrange the slices on the baking sheets. Bake the cookies in the center and lower-thirds of the oven for about 25 minutes, or until golden, shifting the pans from front to back and top to bottom halfway through baking. Slide the parchment onto a rack and let the cookies cool completely. Repeat with the second log of dough.
The cookies can be kept in an airtight container at room temperature for up to 1 week.
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Review Body: These cookies are absolutely delicious! The texture is like velvet. However, they fall apart at the touch... it's difficult to even pick one up to take or eat it. :-(
I measure my ingredients bye weight and believe I used the correct conversions to get accurate quantities. (I consulted two different sources.) But the dough/batter had almost no substance. I added a little more flour (20 grams - is that about a Tbsp or 2?) and it felt better, but still had the consistence of chocolate ganache after being refrigerated.
An expert baker friend suggested switching some of the powdered sugar for granulated sugar to reduce the crumbling.
The photo shows a very dark brown cookie, but mine came out only slightly darker than a normal shortbread. Friends and I believe you guys must have used the wrong photo, or omitted something from the published recipe that would have created the darker color.
Please provide weight measurements (in addition to volume) for future recipes - it is so much easier and more accurate.