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Tahini shortbread cookies

Tahini shortbread cookies
Calvin B. Alagot / Los Angeles Times

The holidays can be an especially sweet time of year, particularly for those of us who love to bake. This is the season to have fun in the kitchen as we gather with parents, grandparents, children or friends, sharing memories ... Read more

Total time: 40 minutes, plus chilling time | Makes about 3 ½ dozen cookies
  • 3/4 cup (1 ½ sticks) salted butter, at room temperature
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1/4 cup plus 2 tablespoons tahini paste, well stirred
  • 2 tablespoons carob molasses or regular molasses
  • 1 cup (5 ounces) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups untoasted white sesame seeds

Step 1In 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.

Step 2Add the Tahini and beat just until combined. Then add the molasses and beat until incorporated.

Step 3In 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.

Step 4Wrap 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.)

Step 5Meanwhile, heat the oven to 350 degrees. Line 2 to 3 baking sheets with parchment paper, and place the sesame seeds in a bowl.

Step 6Remove 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).

Step 7Bake 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.

Note: Adapted from a recipe provided by Deana Kabakibi.


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