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sweet_raspberry_tahini_cookies We love these pretty cookies, and they are perfect for Mothers day and Valentines day, or just as such a nice cookie gift! Recipe below:

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Raspberry-Tahini Filled Butter Cookies

Makes 36

Ingredients:
filling:
1/3 cup tahini
1 cup fresh raspberries
1/2 cup powdered sugar
cookies:
1 cup (2 sticks) unsalted butter
1 cup superfine sugar
3 1/2 tablespoons whole milk
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
3 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions:
1. Preheat oven to 375˚F.
2. Place all filling ingredients into a food processor and blend until smooth. Set aside.
3. In a stand mixer or with a hand mixer cream together butter and sugar.
4. Add milk, egg and vanilla and continue to mix. Scrape down sides of the bowl.
5. In another mixing bowl, whisk together flour, baking powder and salt.
6. Pour flour mixture into the butter mixture and mix until evenly blended and a dough forms.
7. Divide dough into two discs, wrap in plastic wrap and refrigerate for 1 hour.
8. Lightly flour a clean surface. Roll out 1 disc of dough to 1/8 inch thickness. Using a 2” or 2.5” circle cutter punch out 36 circles. Transfer circles onto a parchment lined baking sheet, 1 inch apart. (you will need multiple baking sheets or will need to do it in batches)
9. Bake cookies for 6 to 7 minutes or until cookies barely begin to brown around the edges.
10. Remove from heat and transfer onto a cooling rack.
11. Lightly flour a clean surface and roll 2nd disc of dough to 1/8” thickness.
12. Using a 2” or 2.5” circle cutter punch out 36 circles. Then using a 1/2” circle cutter, punch out small circles within the bigger circles to create a doughnut shape.
13. Transfer circles onto a parchment lined baking sheet, 1 inch apart. (you will need multiple baking sheets or will need to do it in batches)
14. Bake cookies for 6 to 7 minutes or until cookies barely begin to brown around the edges.
15. Remove from heat and transfer onto a cooling rack.
16. Once cookies have cooled, spread 1 1/2 teaspoons of the raspberry-tahini filling into the center of the first set of cookies. Top each cookie with a doughnut shaped cookie and serve.

 /   /   /  3 Comments
  1. Stefanie @ Sarcastic Cooking Not Specified Not Specified

    So pretty! Heading over for the recipe!

  2. Christina @ The Beautiful Balance Not Specified Not Specified

    I love everything about this! Tahini in sweet variations is hard to find so I love when they pop up, especially in cookie form ;)

  3. PINGBACK: Valentine’s Day Celebration Ideas: for friends, family, and school! | Love Lily

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