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Tahini shortbread cookies

Time 40 minutes
Yields Makes about 3 ½ dozen cookies
Tahini shortbread cookies
(Calvin B. Alagot / Los Angeles Times)
1

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the butter and sugar until light and fluffy, 3 to 5 minutes.

2

Add the Tahini and beat just until combined. Then add the molasses and beat until incorporated.

3

In a separate bowl, whisk together the flour, baking powder and salt. Gradually beat the dry ingredients into the butter mix until fully incorporated to form the dough.

4

Wrap the dough in plastic wrap and refrigerate until firm, 20 to 30 minutes. (The dough can be made ahead of time and refrigerated up to 3 days before using.)

5

Meanwhile, heat the oven to 350 degrees. Line 2 to 3 baking sheets with parchment paper, and place the sesame seeds in a bowl.

6

Remove and unwrap the chilled dough. Portion the dough, a tablespoon at a time, and roll each portion into a ball. Roll each ball in sesame seeds, then lightly press down. Place the cookies on the baking sheet, spacing each about 2 inches apart (the cookies will spread as they bake).

7

Bake the cookies until golden, 9 to 11 minutes. The cookies will be very fragile when they first come out of the oven. Cool completely on the sheet before moving.

Adapted from a recipe provided by Deana Kabakibi.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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