Tahini Shortbread Thumbprint Cookies with Chocolate Date Tahini
November 22, 2022

Tahini Shortbread Thumbprint Cookies with Chocolate Date Tahini

This recipe is inspired by Ana Sortun and Maura Kilpatrick from our favorite Boston bakery, Sofra. The tahini-forward shortbread is heavenly on its own, but we love the festive touch of the gooey chocolate thumbprints and the sparkly flaky salt. Plus, who doesn't love a fun, hands on holiday baking project?

Watch us make them on Youtube and Reels

½ c sesame seeds
10 tbsp unsalted butter, at room temperature
¾ c confectioners' sugar
1 c Seed + Mill Organic Tahini 
1¾ c all-purpose flour
2 tsp kosher salt
¼ c Chocolate Date Tahini*


  1. Toast sesame seeds in a nonstick pan over medium-low heat stirring until golden brown, about 4 minutes. Remove from heat and cool.
  2. In a large bowl, combine butter, confectioners’ sugar and tahini until smooth. Scrape down the sides, then add flour and salt, mixing until just combined.
  3. Line 2 baking sheets with parchment paper. Using your hands, roll heaping tablespoons of dough into balls and place on the baking sheets, spacing them about 1½-2 inches apart. Roll the balls in sesame seeds. One by one, press your thumb into the center of each dough ball, creating a well for the filling. Refrigerate the baking sheets of dough for at least 30 minutes or up to overnight.
  4. Preheat the oven to 300 degrees. Scoop about a teaspoon of the chocolate date tahini into the center of the cookies. The filling can be sticky, so you may need to use two spoons: one to scoop and one to scrape. Depending on the temperature of your kitchen, it may help to heat it a bit as well to thin it out.
  5. Bake until firm around edges and not colored, 10-14 minutes. Sprinkle with flaky salt as soon as they come out of the oven. Cool and enjoy!

Using your thumb, place a small indent in the center of each cookie and fill with a small dollop of Chocolate Date Tahini.

*If our Chocolate Date Tahini is unavailable (it's a limited edition product), you can make your own with 3 tbs date syrup, 3 tbs tahini and 6 tbs cocoa powder/melted dark chocolate! Adjust ingredients to your taste.