Name: Gluten-free Shortbread Cookies with Tahini
Prep time: PT-493520H47M36S
Cook time: 12 min
Total time: PT-493520H27M36S
Ingredients: ¾ cup tahini sesame seed paste; 6 oz (1 ½ sticks) butter, softened to room temperature; ¾ cup brown sugar; 1 tsp vanilla extract; 2 ¼ cups gluten-free flour with xanthan gum, like Bob’s Red Mill 1-to-1; ½ cup plus 2 Tbsp cornstarch; ¾ tsp salt; 4 Tbsp raw white sesame seeds; 2 Tbsp raw black sesame seeds

Ingredients

Units Scale

3/4 cup tahini sesame seed paste
6 oz (1 1/2 sticks) butter, softened to room temperature
3/4 cup brown sugar
1 tsp vanilla extract
2 1/4 cups gluten-free flour with xanthan gum, like Bob’s Red Mill 1-to-1
1/2 cup plus 2 tbsp cornstarch
3/4 tsp salt
4 Tbsp raw white sesame seeds
2 Tbsp raw black sesame seeds

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Instructions

Make the cookies by mixing the tahini and the softened butter with a fork or spoon in a large bowl. Add the sugar and vanilla extract and mix until combined.
Pour the flour, cornstarch, and salt (and xanthan gum if needed) into a mesh strainer and sift the ingredients together. Add the flour mixture to the butter mixture and stir until well mixed. You will need to use your hand to knead the dough and get it thoroughly combined and smooth.
Divide the dough into two equal portions, cover, and refrigerate for 30 minutes.
Roll each portion into a cylinder. Each log should be around 7 inches long and 2 inches wide. Tip the white and black sesame seeds into a shallow pan and swirl them together until mixed. Now, roll each dough log in the sesame seeds until the log is completely coated.
Wrap the logs tightly in plastic wrap and refrigerate them again for 2 hours or overnight.
Preheat the oven to 350 F/176 C. Place parchment paper on two rimmed baking sheets and set aside.
Unwrap one log and cut into ½-inch slices. Place slices onto the prepared sheets, about 1-inch apart. Repeat with the second log. Each log yields about 12 to 14 cookies.
Bake cookies for 12 to 14 minutes or until a light golden color.
To make the cookies perfectly round, place a large round cookie cutter around the cookie while it is hot from the oven and swirl the cutter on the baking sheet in a tight circle around the cookie. It will help shape the cookies to make them look more picture-worthy but will not affect the taste, lol. I don’t have a round cookie cutter so I used the open end of a drinking glass.
Let the cookies cool on the baking sheet for 10 minutes. Then, transfer them to a wire rack to cool completely before enjoying them with a cup of coffee.