Variations On Shortbread: Coconut and Tahini

I was telling a friend I was going to make Tahini shortbread cookies to use up the tahini I had leftover from the Tahini Walnut Rolls (recipe here). She asked if it was dairy free, because she’d like to make shortbread, but was avoiding dairy.

The original recipe wasn’t, but I thought I’d give it a try with just tahini. And then because I Iove coconut, I thought I’d do the same thing with coconut oil. So both of these are dairy free. 

Coconut Shortbread Cookies

  • 1 cup coconut oil
  • dash of salt
  • ½ cup sugar
  • 2 ½ cups flour
  • shredded unsweetened coconut

baking sheet

Cream coconut oil, salt and sugar until fluffy. Stir in flour. Chill for an hour. Divide in half. Place each half on baking sheet and pat each into approx. 7-inch circle. Prick each with a fork to make 16 wedges (total of 32) and sprinkle coconut on each section. Bake for 30 minutes at 300°

Tahini Shortbread Cookies

  • 1 cup tahini + 1 tbsp
  • 3/4 cup sugar
  • dash of salt
  • 2-1/4 cups flour
  • roasted sesame seeds

baking sheet

Cream tahini, salt and sugar until fluffy. Stir in flour. Chill for an hour. Divide in half. Place each half on baking sheet and pat each into approx. 7-inch circle. Prick each with a fork to make 16 wedges (total of 32) and sprinkle sesame seeds on each section. Bake for 30 minutes at 300°

The original recipe for Shortbread is here.


 

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