As tahini is certainly having a moment, I couldn’t NOT share these cookies with you – as they are insanely delicious (not the least of the reasons being for their utter simplicity).
You know that my “final doughnut” would be the halva version from Underwest Donuts. These cookies are like the best marriage of those flavors and a classic shortbread cookie. And since I’ve already conquered the halva popsicle, my other favorite snack was bound to be destined for the same treatment.
These are simple enough for breakfast, sturdy enough to send to a loved one (as I did with my mom – who ate them for breakfast), and different enough to include in your next “cookie tray”.
They’re crumbly and not-too-sweet, with a melt-in-your-mouth texture that is just divine.
1 3/4 sticks (14 tablespoons) unsalted butter, room temperature
1 cup sugar
1 cup tahini (read this post for a great tip for stirring up that pesky can!)
2 cups flour
1 teaspoon baking powder
a pinch of kosher salt
Beat butter and sugar in an electric mixer till light and fluffy. Add the tahini and beat again till well blended. Add the flour, baking powder and salt and beat till just combined. Transfer batter to a bowl, cover and refrigerate overnight.
Pre-heat the oven to 350 – line two baking sheets with parchment paper. Using a tablespoon (or this scoop), drop rounds of dough onto your prepared sheets. Bake till cookies are light brown around the edges – about 12 – 15 minutes. Let cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely. Store covered, at room temperature for up to one week (or longer in the freezer).
This delicious recipe brought to you by Sheri Silver
Check out more delicious recipes on my “Cookies” Pinterest board!