Turkish Tahini Cookies with pistachios: A mix between shortbread and sugar cookie, these tahini cookies with pistachios are an additive melt in your mouth cookie. If you have never tried incorporating tahini in your cookie recipes, this easy cookie recipe is a great one to try
2/3cupunsalted butter, at room temperature(5.3 ounces)
1/2cuptahini paste(3.9 ounces)
5teaspoonsheavy cream(0.85 fluid ounces)
2cupsall-purpose flour+ (1 1/2) tablespoon (in total 9.5 ounces)
Pre-heat the oven to 400 F degrees.
Line 2 baking sheets with parchment paper. Set aside.
Place sugar and butter in the bowl of a stand in mixer fitted with the paddle attachment. Mix them in medium speed for 1 minute.
While the mixer is running add tahini paste, vanilla, heavy cream, scraping down the bowl in the middle.
Turn down the speed to low and slowly add the flour.
Mix until combined. (You may need to scrape down the bowl a couple of times.)
Transfer it to the kitchen counter and knead it until smooth.
Using a tablespoon measure, pinch a 1-tablespoon piece and roll it in between your palms. Place it on the baking sheet lined with parchment paper. Continue to do this for the rest of the dough, spacing cookies 1.5 inches apart from one another.
Using the back of a fork (or the spiked surface of a meat tenderizer) push down the balls lightly to slightly flatten them.
Place a pistachio in the middle of each cookie and gently push down with your index finger.
Bake for 15-17 minutes or until golden brown.
Transfer the cookies on a wire rack as soon as they come out of the oven to stop the cooking.
Let them cool for 5-10 minutes and serve.
Note 1: : If you bake them in 2 batches, second batch bakes faster. So keep a close eye on it.[br]Note 2: : To make superfine sugar, I process same amount of granulated sugar in a food processor for a minute.