Dessertscountryliving
Marbled Tahini Shortbread Cookies
Rich and almost silky, these shortbread cookies are an absolute treat.
👥 2 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 35 min👤 Lyda Jones Burnette📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Whisk 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.
large egg1
2
Line 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
Preheat 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.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...