Cookies recipe

Best Marbled Tahini Shortbread Cookie Recipe

Becky Stayner

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Yields:

2


dozen

Preparation time:

0

hours

35

minutes

Total time:

2

hours

15

minutes

3 bed.

all-purpose flour, spooned and leveled, plus more for the work surface

1 ea.

(2 sticks) unsalted butter, at room temperature

1/4 tsp.

Cocoa powder without sugar

3 tbsp.

black sesame seeds

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

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