Tahini Shortbread Cookies

Tahini Shortbread Cookies

Tahini lends a complex nutty flavor to these (already delicious) cookies.

3 c plain flour
1 tsp baking powder
1 c Seed + Mill Organic Tahini
1 c sugar
1 3/4 (14 tbsp) softened butter 
1 pinch of salt

1. Preheat oven to 350 °F. 
2. In a mixing bowl, whisk to combine  all the ingredients together.
3. Divide the dough into 40 equal sized balls, evenly distributing them on 2 cookie sheets lined with parchment paper (leaving space between each cookie as they will expand while cooking).
4. Bake for 15-20 mins or until golden brown on top. 

Devour these cookies warm or if you must, allow your cookies to cool and place in airtight container to store. Will last up to 2 weeks. 
Makes 40 cookies.

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