Marbled Tahini Cookies #SundayFunday

If you follow my blog or social media, you'll know that I lean savory more than sweet. These cookies are a perfect antidote to my desire for a savory-ish cookie. I am adding this to the Sunday Funday event hosted by Karen this week.

The Sunday Funday Cookie Jar

• Candied Orange Peel Chocolate Chip Cookies by Amy’s Cooking Adventures

• Fig Newton Swirl Cookies by A Messy Kitchen

• Frosted Cake Cookies by Karen’s Kitchen Stories

• Marbled Tahini Cookies by Culinary Cam (you're here)

• Peaches and Cream Rustic Thumbprint Cookies by Faith Hope Luck and Love Despite a Whiskered Accomplice

• Ragi Nankatai by Sneha’s Recipe

• Strawberry Cake Mix Chocolate Chip Cookies by A Day in the Life on the Farm

• Thandai Cookies by Mayuri’s Jikoni

• Tropical Treat Gluten Free Cookies by Sid’s Sea Palm Cookies

• Vintage Pecan Icebox Cookies by Food Lust People Love

Marbled Tahini Cookies

These were inspired by the article "12 Stunning Cookies That Will Impress Everyone You Know" that appeared in the New York Times about four years ago. They are a family favorite now.

Ingredients

• 3 cups flour, plus more for dusting

• ½ teaspoon baking powder

• 1 cup butter, softened

• 1 cup organic powdered sugar

• 2 eggs

• 1 teaspoon pure vanilla extract

• ¼ cup organic tahini

• 3 Tablespoons organic black tahini

• 2 Tablespoons organic raw cocoa powder

• Also needed: parchment paper, black sanding sugar for finishing (you can use black sesame seeds if you want a less sweet cookie)

Procedure

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In a small mixing bowl, whisk to combine flour and baking powder Set aside.

In a medium mixing bowl, cream together butter and powdered sugar until lightened and fluffy, approximately 2 to 3 minutes. Add the eggs and vanilla. Beat until combined, approximately 2 minutes.

Add in the flour mixture. Beat on low until combined, then knead until the dough comes together in a ball. Divide the dough into thirds. Place two-thirds into one bowl and one-third into another.

In the larger portion, add in the plain tahini and beat until well-combined. In the smaller portion, add in the black tahini and cocoa powder. Beat to combine.

Divide each dough in half and pat into a round disc. Place the (smaller) black disc on top of the white disc. Gently roll into a cylinder to form the swirls of black and light dough.

Press the cylinder into the sanding sugar to coat the outside. Wrap in plastic wrap and place in the freezer for at least one hour.

During the last 20 minutes of chilling, preheat the oven to 325 degrees Fahrenheit.

Slice the chilled cylinder into 1/4-inch slices and place on a parchment paper-lined baking sheet. Return them to the freezer for at least 10 minutes. Then bake in the preheated oven until the cookies have a slight browning at the base, approximately 15 to 16 minutes.

Let cool for a few minutes on the baking sheets, then transfer cookies to wire racks to cool completely.

That's the wrap on my cookie offering. The group will be back next week, celebrating Sourdough September. Stay tuned!