It’s time for another Holiday Recipe Club! Today is our first post focused on an international holiday and that holiday is Buddha’s birthday.
My friend Keely over at Gormandize with A-dizzle and K-bobo was kind enough to help me come up with the international holidays and ingredients. I was happy she was able to help me with this challenge because as much as I don’t like to admit it, I am totally clueless about international holidays (hopefully that will change soon!)
She suggested that for Buddha’s birthday we use garam masala, tofu or sesame. All of those ingredients sounded pretty wonderful to me so we went ahead and told the rest of the club what was up.
These ingredients are a little bit more challenging than usual, but I couldn’t wait to see how creative the rest of the club would get with a new holiday.
I decided to go with sesame paste, aka tahini. I had been thinking a garam masala yeast bread would be divine but between a failed hard drive and upcoming finals I worked with what I had.
These shortbread cookies are super quick and easy. I even was able to make them before class on Friday!
The tahini adds a wonderfully nutty, almost peanut buttery, flavor to the shortbread as well as making them extra flakey.
If you have been wanting to use tahini for something more than noodles now is your chance!
- 10 tbsp (1 stick + 2 tbsp) unsalted butter, softened to room temperature
- 1 cup tahini (stirred)
- 3/4 cup powdered sugar
- 2 tsp salt
- 1 3/4 cup AP flour
- Sesame seeds
- 1 egg for egg wash (you could also use cream)
To Make the Cookies:
- In the bowl of your stand mixer combine the butter, tahini, powdered sugar and salt. Mix until well combined – about 3 minutes on medium speed.
- Mix in the flour until just incorporated. Wrap the dough in plastic wrap and chill for at least 1 hour in the fridge.
- Once chilled, preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper.
- Roll the dough out to about 1/3 inch thick on a lightly floured surface and cut out your cookies. Carefully transfer each cookie to a baking sheet then brush with egg wash, then sprinkle each cookie with sesame seeds.
- Bake the cookies for 12-14 minutes, or until browned (I accidentally over baked mine). Store in a plastic baggie for 3-4 days.