Marbled Tahini Shortbread Cookies
While casually scrolling on Instagram, I came across a post from @nytcooking proclaiming that “this is maybe the most perfect cookie in human history” - bold claim, I thought. Then I remembered the fan-fare around Alison Roman’s Salted Chocolate Chunk Shortbread cookies which everyone was making and got immediate cookie FOMO. Who am I do deny myself, my friends, and my family of the most perfect cookie in human history??? I bookmarked the recipe and came back to it a week or so later when preparing a Mediterranean dinner - it was the perfect pairing.
These cookies are at their heart a straight forward shortbread, but the tahini adds a kick of unique flavor that put them on another level. For this recipe, I made my own black Tahini (which I learned is just ground black sesame seeds + oil) and so the color ended up more muted than I would have liked, but still has the cool marbled contrast. Despite looking fancy, these cookies could totally be made by a baking beginner. If I made these again, I might even do a chocolate dipped version!