Tahini Shortbread Cookies
 
 
Ingredients
  • 7 ounces (1 ¾ sticks) unsalted butter, at room temperature
  • 7 ounces (1 cup) sugar
  • 1 cup tahini
  • 10 ounces (about 2 cups) Gluten Free Cookie Flour blend
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • pinch kosher salt
Instructions
  1. Combine the butter and sugar in a stand mixer on medium speed and mix until light and fluffy, about 2 minutes. Add the tahini and continue mixing until well incorporated.
  2. Combine the flour, xanthan gum, baking powder, and salt in a mixing bowl and whisk together. Add the combined dry ingredients to the tahini mixture and beat until just incorporated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the xanthan gum to hydrate fully.
  3. Preheat the oven to 350° F. Line two baking sheets with parchment paper. Drop the batter by the heaping tablespoonful onto the prepared baking sheets. Bake until the cookies are light brown around the edges and set, about 15 minutes, rotating pans halfway through the baking time. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. The cookies can be stored at room temperature in an airtight container for 1 week.
Recipe by Allons-Eat! at https://www.allonseat.com/tahini-shortbread-cookies/