"These tahini shortbread cookies are buttery, soft, creamy, and delicious. The perfect amount of sweet and savory!"
Tahini Shortbread Cookies with Caramel Cream Cheese Filling
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Prep time: 2hrs
Cook time: 15mins
Serves or Makes: 12
Recipe Card
ingredients
- 10 tablespoons softened butter
- 3/4 cups confectioner's sugar
- 1 cup tahini
- 1 3/4 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 tablespoons softened to room temperature butter
- 1/2 cup softened cream cheese
- 2 tablespoons caramel
- 1/2 teaspoon vanilla extract
Method
Step 1
TO MAKE THE SHORTBREAD DOUGH: Combine butter, confectioners sugar and tahini in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth for 2 minutes, then on high for another 2 minutes until it is visibly lighter and fluffy. Add flour and salt, and mix on low speed until the dough is smooth. Remember to scrape down the sides as you mix, to make sure everything is incorporated.
Step 2
TO SHAPE AND COOL: Transfer dough to a sheet of parchment paper. Knead until smooth, about 20 seconds. Don’t work it too much because the warmth from your hands will make the dough sticky. Place a piece of parchment and top of the dough and roll out to ¼ inch thick. Refrigerate until firm, at least 2 hours or overnight.
Step 3
TO CUT AND BAKE: Heat oven to 300 degrees. While the dough is still cold and stiff, cut out 1.5 inch circles from the dough. After cutting all the circles, your dough may be too warm to transfer to a cookie sheet. Place the entire sheet of dough in the fridge for 10 minutes. It will harden up just enough to be able to peel the raw cookies off the parchment paper (almost like stickers). Place them on an unlined cookie sheet 2 inches apart. Gather the discarded dough pieced into a ball and repeat step 2 and 3, until you’ve used up all the dough (but you don’t need to chill for 2 hours). Bake for 12-14 minutes or until golden brown.
Step 4
TO MAKE THE FILLING: Beat the cream cheese (must be room temp) and butter until smooth and creamy. Add the caramel and vanilla; beat until well blended. Add confectioners' sugar and beat on low speed until blended and fluffy. Transfer to a piping bag. Pair up cookies so that you have a top and bottom. Pipe the filling onto the bottom cookie and sandwich with top cookie. Refrigerate for 10 minutes to set. Enjoy within 3 days!