Buttery Tahini Rainbow Sprinkle Shortbread cookies taste as good as they look!
As I was adding this recipe to the ole blog, I realized that I haven’t posted a new recipe in a month! Since Passover! Blasphemy. I used to post a new recipe every week without fail. And I’ve been posting since Hanukkah 2010 (here’s my first recipe- sweet potato latkes!), so that’s a lot of recipes! But lately, I’ve let myself get a little lax. Maybe I’ve gotten more chill? (Doubtful #jewishanxiety). Or just a little easier on myself? But also I have been spending way more time on ModernTribe (and loving it!). Our store is growing so fast and it’s so fun to watch. Not that making hummus is not equally as fun.
My boyfriend Andrew and I cook a lot too- but the meals aren’t always blog-worthy. Except for my chicken shawarma lettuce wraps which are totally blog-worthy.
But I woke up a few days ago with this idea for Tahini Rainbow Sprinkle Shortbread in my head, had all the ingredients already (I never run out of rainbow sprinkles), so here we are with all these nutty buttery cookies in time for Shavuot.
You probably have all these ingredients too! I used Soom Tahini, btw.
Ooh pretty. You could absolutely roll these in sesame seeds instead. Because that would also make sense. Maybe even more sense. What about black sesame seeds even? Chic.
Tada! These cookies were so easy and makes a bunch so you can give them to all your friends. Or keep and eat them all. Either way.
Love how the sprinkles add a colorful surprise! Ooh or roll them in coarse sugar. That would also be delicious. The possibilities are endless for these Tahini Rainbow Sprinkle Shortbread!
Stacks on stacks on stacks.
Tahini Rainbow Sprinkle Shortbread
- 1 stick 4 oz unsalted butter
- 1/4 cup light brown sugar
- 1/2 cup confectioners' sugar
- 3/4 cup tahini plus 1 tablespoon make sure your tahini is mixed well
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 egg white
- Lots of nonpareils
- In a large bowl, with an electric stand or hand mixer, beat butter and sugars for 2-3 minutes until light and fluffy. Then add tahini and beat until smooth.
- Then mix in flour and salt just until combined (on low speed or with a large spoon).
- Divide dough into two equal-ish pieces and place each on a large piece of parchment paper. Use the parchment paper to form each piece into a log, about 1- 1.5 inches in diameter.
- Roll up each log in the parchment paper and secure the ends by twisting. Refrigerate for 2 hours minimum or overnight.
- When ready to bake, pre-heat the oven to 325 degrees F.
- Brush each log with egg white and roll in sprinkles or sprinkle them on (is that why they are called that?!?). My kitchen is hot (Puerto Rico problems) so I stuck the logs in the freezer for 10 minutes or so after rolling in sprinkles.
- Line 2 cookies sheets with parchment paper.
- Slice each chilled log into 1/4 inch discs and place on the parchment lined cookies sheets at least one inch apart. Bake for 15 minutes or until the cookies just start to brown on the bottoms. They will harden as they cool. Cool completely on cookie sheets and eat! Store in an airtight container at room temperature for up to 5 days.