Chocolate Dipped Tahini Shortbread Cookies
Whisk together flour, baking powder and salt in a medium bowl
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Place softened butter in a large bowl
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Along with the sugar
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And beat until light and fluffy
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Mix in the tahini and vanilla and mix until smooth
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Add the flour mixture a little at a time
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Until fully incorporated
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Wrap & chill dough 1 hour or overnight. (Dough can be wrapped and frozen for a few months - the longer it chills the chewier the texture
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Once chilled spoon out and roll into balls and place on lined baking sheets
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Bake 15-20 minutes until cookies are light brown around the edges and set.
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let cool on baking sheet for 10 minutes then transfer to cool completely on wire rack
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I also made some rolled in sesame seeds - optional
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Once cool dip them in melted chocolate and sprinkle with sesame seeds
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Allow them to set on rack or parchment paper
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Tip: For an extra buttery shortbread texture replace 1/4 of the flour with cornstarch
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Recipe details linked
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