Traditional shortbread is nothing more than butter, sugar and flour. And while certainly delicious, it can be a bit “one note”. We tempered this rich cookie with a generous addition of tahini and a pinch of salt. The dough is then rolled in sesame seeds, which give a delightful crunch as well as adding even more flavor!
The “slice and bake” nature of this recipe means you can keep the logs unbaked in your freezer, and simply slice off as many cookies as you’d like to bake!
makes 2 – 3 dozen
1 stick (8 tablespoons) unsalted butter, at room temperature
2 tablespoons sesame seeds (white, black or a mix)
Use a hand or stand mixer to beat the butter and sugar until light and fluffy. Scrape down the sides, add the tahini and beat again. Add the flour and salt and beat until smooth. Scrape down the sides.
Transfer the dough to a lightly floured work surface (if the dough is too soft to work with chill it for 30 – 60 minutes) and roll into a log about 1 – 1 1/2” in diameter. Spread the sesame seeds on the work surface in a line that is the same length as the dough log. Roll the log into seeds, pressing gently to adhere. Wrap in plastic wrap and freeze until firm, about 2 hours (unbaked logs can be stored, frozen, for up to 3 months).
Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper. Cut log into 1/4” thick slices and place an inch apart on your baking sheets. Bake for 8 – 10 minutes or until golden brown around the edges. Transfer to a wire rack to cool.