Tahini shortbread cookies
Soft and chewy, with a rich, nutty flavor and just the right hint of sweetness, these tahini shortbread cookies were one of the five favorites from the Los Angeles Times seventh Holiday Cookie Bake-Off, selected from among 100 submissions.
From the story: Need a holiday cookie recipe? Our Holiday Cookie Bake-off finalists can help
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the butter and sugar until light and fluffy, 3 to 5 minutes.
Add the Tahini and beat just until combined. Then add the molasses and beat until incorporated.
In a separate bowl, whisk together the flour, baking powder and salt. Gradually beat the dry ingredients into the butter mix until fully incorporated to form the dough.
Wrap the dough in plastic wrap and refrigerate until firm, 20 to 30 minutes. (The dough can be made ahead of time and refrigerated up to 3 days before using.)
Meanwhile, heat the oven to 350 degrees. Line 2 to 3 baking sheets with parchment paper, and place the sesame seeds in a bowl.
Remove and unwrap the chilled dough. Portion the dough, a tablespoon at a time, and roll each portion into a ball. Roll each ball in sesame seeds, then lightly press down. Place the cookies on the baking sheet, spacing each about 2 inches apart (the cookies will spread as they bake).
Bake the cookies until golden, 9 to 11 minutes. The cookies will be very fragile when they first come out of the oven. Cool completely on the sheet before moving.
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