Cardamom Tahini Pecan Shortbread

These cardamom tahini pecan shortbread squares have it all- sweet, chewy, slightly crumbly and a touch salty. With tahini and cardamom tossed into the pecans as well as drizzled on top, these aren’t your typical Scottish shortbread cookies, but are every bit as delicious.

Ingredients

1 cup unsalted butter, room temp
4 tablespoons California Olive Ranch Avocado Blend Oil, plus more for
greasing pan.
4 tablespoons honey
2 tablespoons tahini, plus more for drizzling on top
1/2 cup coconut sugar
1/4 cup cane sugar
2 and 1/4 cup all purpose flour
1.5 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1 teaspoon cardamom powder, divided
1/4 teaspoon fine salt
2 cups roughly chopped pecans

Instructions

In the bowl of a stand mixer add room temp. butter, coconut sugar, cane sugar and beat on high for two minutes until lighter and fluffy.
Stop to scrape down sides and add in vanilla extract and combine.
Add in flour, cinnamon, 1/2 teaspoon cardamom and salt. Mix again until combined.
Grease a 6 by 10 inch baking dish with California Olive Ranch Avocado Blend Oil.
When dough forms, firmly press into greased pan in an even layer.
In a medium sized bowl, add chopped pecans, remainder of cardamom, honey, California Olive Ranch Avocado Blend Oil, tahini and mix well.
Spread Pecan mix over shortbread mix and press firmly onto the top in an even layer.
Chill dough mix in fridge for at least 30 mins and up to overnight.
When dough is done chilling, preheat oven to 350F.
Bake shortbread in preheated oven for 18-22 minutes until shortbread is turning golden on edges.
When done baking remove cookies from oven and let cool completely before cutting into squares.
Drizzle top of cookies with more tahini of desired.