Marbled Tahini Shortbread Cookies

Name: Marbled Tahini Shortbread Cookies
Prep time: 35 min
Total time: 2 h 15 min
Yield: 2 dz.
Ingredients: 3 c. all-purpose flour, spooned and leveled, plus more for work surface; 1 tsp. kosher salt; 1 c. (2 sticks) unsalted butter, at room temperature; 1/2 c. tahini paste; 1 c. sugar; 1 large egg; 1/4 c. unsweetened cocoa powder; 3 tbsp. black sesame seeds

Rich and almost silky, these shortbread cookies are an absolute treat.

By Lyda Jones BurnettePublished: Nov 4, 2021

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Becky Stayner

Yields:

2 dz.

Prep Time:

35 mins

Total Time:

2 hrs 15 mins

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Ingredients

3 cups all-purpose flour, spooned and leveled, plus more for work surface
1 tsp. kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup tahini paste
1 cup sugar
1 large egg
1/4 cup unsweetened cocoa powder
3 Tbsp. black sesame seeds

Directions

1. Step 1Whisk together flour and salt in a bowl. Beat butter and tahini with an electric mixer on medium speed until creamy, 1 to 2 minutes. Add sugar and beat until light and fluffy, 1 to 2 minutes. Beat in egg until combined. Reduce mixer speed to low and gradually beat in flour mixture just until combined. Remove two-thirds of dough. Beat cocoa powder into remaining dough just until combined.
2. Step 2Line a rimmed baking sheet with parchment paper. On a lightly floured work surface, roll each dough portion into a 10 1/2-inch circle (about 1/4 inch thick). Stack chocolate dough on top of plain dough. Cut circle in half and stack one half onto the other. Using your hands, gently fold and knead stack into a marbled ball. Shape into a 12-by-8-inch rectangle. Place on prepared baking sheet; chill 1 hour.
3. Step 3Preheat oven to 350°F. Line two baking sheets with parchment paper. Cut dough into 1 1/2-by- 2 1/2-inch rectangles and roll edges in sesame seeds; place on prepared baking sheets. Bake, in batches, until edges are lightly browned, 12 to 14 minutes. Transfer to wire racks to cool.