December 5, 2018
Prep Time: 30 minutes
Total Time: 3 hours
An intoxicating, nutty aroma will fill your kitchen when you bake this recipe. Dried rose petals (edible, of course) add a touch of elegance, making this shortbread ideal for a hostess gift or cookie exchange.
Tahini separates naturally as it sits in a container, so be sure to give it a good stir before using. You’ll find edible dried rose petals at specialty spice stores or at most Middle Eastern markets.
Yield: Makes 24 cookies
- In bowl of stand mixer fitted with paddle attachment, cream butter with icing sugar and tahini on medium-low speed. Mix until smooth and creamy, about 2 minutes. Add flours and salt, and mix on low until dough is smooth and fluffy.
- Turn out onto lightly floured surface (dough will be sticky) and divide in half.
- Sprinkle piece of parchment paper with all-purpose flour and place first portion on top. Press dough into 1⁄2 inch-thick circle, about 7 inches in diameter. Lift parchment paper onto baking sheet. Repeat with second portion of dough.
- Place baking sheet in refrigerator and chill for at least 4 hours, or overnight, until dough is very firm.
- Arrange rack in lower third of oven and preheat to 350°F. Line another baking sheet with parchment paper.
- With knife, slice each disc down the center, then cut each half into 6 equal wedges. Arrange wedges on parchment-lined baking sheet, about 1 inch apart. Bake until firm, light golden around the edges and very aromatic, about 25 minutes. Cool completely on baking sheet.
- Stir icing sugar with water, adjusting as needed to reach a consistency thick enough to adhere to shortbread wedges. Spread icing over top of each wedge, then sprinkle with dried rose petals. Set on wire rack until icing has hardened.