Tahini Shortbread

The other day, when my 9 month old (what? what? how has it been that long?) was doing one of his I have-no-idea-how-long-this-will-be naps, I thought I'd get ahead in the kitchen.  You know those moments, though, when the second you start doing something, bebe wakes up, and those other moments when, it seems, they just conk for two hours and you have yourself some Time. The trouble is, you never know which of them it will be. So you have to be quick and not get yourself in too deep. Making dough for this shortbread is done in ten minutes. Then it sits in the fridge overnight, and gets baked off the next morning. This shortbread is my new favorite. I don't know why this recipe isn't more popular? NYT by way of Soframiz by Ana Sortun and Maura Kilpatrick. I love, love sesame seeds and tahini, in baked goods, more and more (they are my new favorite banana bread compliment) and the complex simplicity, if you will, in sandy, tender shortbread, is just fab.

Tahini Shortbread

Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe

Notes: I halved the original recipe (as reflected below). This still fills up a tin for the week. I also added a dash of vanilla. I also use salted butter now for baking if that is what I have, and just lower the salt a pinch.

5 Tbsp. (2.5 ounces) salted butter, at room temperature
6 Tbsp (42 grams) confectioners' sugar
3/4 cup + 2 Tbsp (112 grams) all-purpose flour
Scant 1/2 tsp sea salt

1/4 tsp vanilla
2-3 Tbsp toasted sesame seeds
1/2 cup tahini, well stirred

Place sesame seeds into a dish or low bowl. Into a mixer, place butter, sugar, vanilla, salt, and tahini. Mix on medium until well blended, 3 mins., scraping bowl as needed. Add flour and mix until just combined. Dump out dough and form into two logs. Roll logs in seeds to coat, wrap in plastic 4 hrs-overnight. Slice into 1/4 inch coins and place on a parchment-lined sheet. Bake in a 315 oven for 15-18 mins until firm at the edges. Let cool completely on tray.