Tahini Shortbread Cookies

• porce: 24 cookies
• aktivní čas: 15 min prep and 15 min c
• celkový čas: 30 min + chilling

Ingredience

½ cup plus 2 tablespoons (1¼ sticks) salted butter, at room temperature

½ cup packed dark brown sugar

1 cup tahini

2 teaspoons pure vanilla extract

¾ cup all-purpose flour, plus more as needed

¾ cup whole-wheat pastry flour

4 ounces dark chocolate, chopped (optional)

1 large egg, beaten

¼ cup turbinado or demerara sugar

2 tablespoons sesame seeds (optional)

Flaky sea salt

Pokyny

1. In a large bowl, using an electric mixer, beat together the butter and brown sugar on medium speed until fluffy, scraping down the sides as needed, about 2 minutes. Add the tahini and vanilla and beat on low for about 1 minute, then increase the speed to high and continue beating until combined, 2 minutes more. Add both flours and mix until completely combined, scraping down the sides of the bowl as needed, 1 to 2 minutes.

If the dough seems too sticky, add more all-purpose flour as needed, 1 tablespoon at a time, up to ¼ cup. Fold in the chocolate (if using).

2. Turn out the dough on a large piece of parchment paper or plastic wrap. Using your hands, shape it into a log about 12 inches long and about 2 inches in diameter. Wrap the dough up in the parchment and refrigerate for at least 4 hours or up to 5 days.

3. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

4. Unwrap the chilled dough and brush with the beaten egg. In a small bowl, stir together the turbinado sugar and sesame seeds (if using). Sprinkle the mixture all over the dough, turning to coat and pressing to adhere. Cut the dough into ½-inch-thick slices (see Notes). Arrange the cookies on the prepared baking sheets, spacing them 1 inch apart. Bake until the edges of the cookies are golden brown, 12 to 14 minutes.

5. Remove the cookies from the oven and immediately sprinkle with sea salt. Let cool on the baking sheet for about 10 minutes. Enjoy or let cool completely, and then store at room temperature in an airtight container for up to 4 days.

Poznámky

NOTES

A very sharp chef's knife is the best choice for slicing this dough. It is important to cut in a quick forward motion rather than sawing back and forth. If the dough cracks, just push the rounds back together. The cookies will be okay —I promise!

These are perfect make-ahead cookies to have on hand when you need something sweet in a pinch. After you slice the cookies, you can rewrap them in parchment and freeze in an airtight container for up to 3 months. When you're ready to bake, let the cookies thaw on the baking sheet for 5 to 10 minures, then bake as directed, adding an additional minute or two if needed.