I have a weak spot for shortbread cookies. And that spot gets even weaker if the shortbread flirts with a savory side, like a touch of sesame, in this case, black tahini. The darker, grayish color of the dough makes it perfect for Halloween times. If you stop by my cookie blog tomorrow, I will be sharing particularly spooky versions using this exact same dough. Heads up: a little tutorial I used for one of the spooky cookies is available in the Facebook group “Painting with Sugarprism.” If that interests you, check it out and ask to join. It is a super fun and interesting group, hosted by Michelle Ingalls. And now, without further ado… the Black Tahini Shortbread Cookies…
BLACK TAHINI SHORTBREAD COOKIES
(from the Bewitching Kitchen)
1 cup (226g) unsalted butter, very cold, cut in pieces
280g all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
50g brown sugar
50g granulated sugar
2 tablespoons black sesame paste (I used Kevala)
luster powder + vodka to paint (optional)
Heat oven to 350F.
Place the butter, flour, cornstarch and salt in the bowl of a food processor and process pulsing on and off until the butter is in small little pieces. Stop the processor, add the sugars and the black sesame paste. Keep processing until the mixture forms a ball that starts to glue together. You might need to clean the bowl and spread things around once or twice.
Stop the processing, transfer the dough to a countertop, cover with plastic wrap and place in the fridge for about 20 minutes. Roll the dough and use any type of stamp of cookie cutter of your choice. Place the cut cookies on a parchment covered baking sheet and freeze for about 15 minutes.
Bake for 12 to 15 minutes. Times will vary depending on the size of your cookie and your oven.
to print the recipe, click here
Comments: I’ve been using the food processor method for shortbread as described by Helen Fletcher in her new book, which I recently reviewed. For my personal taste, these are total winners. Shortbread is a very simple cookie, that needs pretty much nothing in terms of adornment. No icing, no dusting with powdered sugar, although those things can still happen if you like to gild the lily. The tahini gives the cookie an adult feel, less sweet, very intriguing. And the color of the cookie screams Halloween. I invite you to stop by my cookie blog tomorrow to get spooked. But in the meantime, consider adding this recipe to your list of things to bake. You won’t regret it.
Cookie press available here.
Cat fondant press available here.
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6 thoughts on “BLACK TAHINI SHORTBREAD COOKIES”
These sound amazing!
it was pretty delicious, maybe my new favorite.
Sounds interesting and looks great, Sally.
The recipe instructions don’t include baking. After 15 minutes in the freezer, I assume they get baked at 350°F for how long?
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I edited the post… thanks for pointing that out
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How thick do you make them?
you just have to make them thick enough to get the stamp to go over and not squish them too thin – it is a bit of a trial and error the first time