Tahini Shortbread Cookies
Tahini lends a complex nutty flavor to these (already delicious) cookies.
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.
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!