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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 20 |
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Sesame seed paste known as Tahini is the base for this yummy shortbread. You can either purchase tahini or make it yourself. From Sundays at Moosewood Restaurant by Moosewood Collective. Ingredients:
3/4 cup butter, softened |
1/2 cup tahini |
pinch salt |
1-1/4 cups brown sugar |
2 cups unbleached pastry flour |
1/2 cup toasted pecans or walnuts, ground or finely chopped |
a few pecan or walnut halves |
Directions:
1. Preheat oven to 375 degrees F.
2. With a food processor or by hand, cream the butter with the tahini.
3. Add the salt and brown sugar.
4. Blend until smooth.
5. Sprinkle in the flour, blending well.
6. Mix in the chopped pecans or walnuts.
7. The dough will be very stiff.
8. Lightly butter two 7-inch pie plates or shallow baking pans.
9. Press the dough to evenly cover the bottom and sides of the pie plates to a thickness of no more than 1/4 inch.
10. Press a few whole nuts into the surface to decorate.
11. Bake the shortbread for 12 - 15 minutes and then check it frequently, every couple of minutes, and remove it from the oven as soon as the edges are golden brown.
12. Be careful not to overbake it.
13. While it is still warm, cut each shortbread into 8 or 10 wedges in the pan.
14. Do not wait until it is cool or it will crumble.
15. Makes: 16 to 20 wedges
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