Pine Nut Tahini Cookies
These pine nut tahini cookies have a delicate, flaky shortbread texture and a sweet sesame flavor.
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Servings: 30 (approximately)
- 6 1/2 ounces all-purpose flour (approximately 1 1/4 cups)
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 ounces unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup well-stirred tahini
- ½ tablespoon honey (I used orange blossom)
- 1 teaspoon pure vanilla extract
- pine nuts
In a small bowl, whisk flour, baking powder, and salt together. Set aside.
In a stand mixer, beat the butter and sugar in a large bowl with on medium-high for several minutes until light and fluffy.
Slowly add the tahini, honey and vanilla.
Reduce the mixer speed to low and slowly add the flour mixture until a dough has just formed.
Transfer dough to a sheet of plastic wrap and flatten. Chill in the refrigerator until the dough has firmed up, at least 45 minutes.
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Using your hands or a small cookie scoop, roll dough into approximately 1-inch balls. Line them up on the cookie sheet at least 2 inches apart. Top each cookie with 5 pine nuts.
Bake for approximately 12 to 15 minutes. Allow to cool on the baking sheets for at least 10 minutes before serving.
Calories: 87kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 21mg | Potassium: 31mg | Sugar: 3g | Vitamin A: 1.9% | Vitamin C: 0.2% | Calcium: 1% | Iron: 2.6%