These striking, two-toned shortbread cookies get a bold, nutty flavor from tahini and a heavy dose of chocolate from cocoa powder.
These striking shortbread cookies might look like they took hours of effort, but the process is simple. Two quick doughs—one beige from earthy tahini, one tinted brown with the addition of cocoa powder—come together in minutes. Each is rolled into a log, cut lengthwise into quarters, then reassembled to make a contrasting pattern. Rolled in black and white sesame seeds and baked until golden, they are proof that an easy cookie can also be a stunner.
It’s also important to chill your dough, so don’t rush the process; you want the dough to be chilled through but not freezing cold, which will cause it to become brittle. If it crumbles as you slice it, let the logs sit at room temperature for 10 minutes and try again. Make sure to thoroughly stir your tahini before you measure it. Be patient; it can take a few minutes to mix. Skipping this step may result in either an oily or a dry cookie.
Holiday Cookies Baking Make Ahead Tahini Cocoa
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