Who needs a unicorn when we can be a Zebra

When I ran across this recipe for marbled tahini cookies on New York Times Cooking I couldn’t wait to try them out. When I decided to take on the cookie gift box project I knew in my mind I wanted unique, different and exciting cookies for my recipents to taste and try out. In addition when thinking of how your box will look and feel, you need a variety of different shape cookies and this one makes a greate rectangle shape. Of course, if this recipe isn’t your cup of tea any icebox style cookie would be a perfect replacement shape cookie using this same method for chilling and slicing.

Traditional tahini is a paste made from toasted ground huled sesame, while black tahini is a paste also made from toasted ground sesame, but black sesame instead of the light beige sesame. Black sesame has a more toasty flavor profile and that deep dark color come from the hules which haven’t been removed.

Since I have an abundance of black sesame seeds in my pantry I decided to make my own black tahini paste by grinding 3 cups of toasted black sesame seeds in a food processor with 1 tsp of kosher salt and olive oil until a smooth paste forms. Store extra in a mason jar.

These cookies have a mild light sesame flavor that you get on the back end and are pretty sandy, similar in texture to a shortbread, not very sweet either.

Black & White Tahini Cookies

Ingredients

All-Purpose flour 3 cups

Kosher salt 1 1/2 tsp

Baking powder 1/2 tsp

Butter, unsalted 1 cup

Confectioners Sugar 3/4 cup

Granulated Sugar 1/4 cup

Egg, large + egg white for brushing 1 ech

Vanilla extract 1 tsp

Tahini, plain 1/4 cup

Tahini, black 3 Tbs

Black sanding sugar, black sprinkles, black nopareils 1 cup

Directions

In a medium bowl, sift together, flour, salt, baking powder and set aside.

In your stand mixer bowl or a medium bowl if using a hand-mixer, cream together butter and both sugars until very light and fluffy, approximately 2 - 3 min. Add egg, vanilla and mix until fully incorporated into butter mixture. Add all of the flour at once, mix on low speed until flour begins to be absorbed. Turn mixer speed up to medium and continue mixing until all the dry ingredients have been incorporated.

Remove dough from mixing bowl and divide into two sections, one 3/4 of the whole and one 1/4 of the dough. Place the larger section back into your mixing bowl and add the plain tahini and mix until fully incorporated. Remove dough from bowl and add in the smaller section then add in black tahini and mix until fully combined.

Using a loaf pan spray generously with cooking spray and then line with plastic wrap. Take your two sections of dough and divide again into two and shape into a square layering light, black, light, black, then fold over onto its self and blend and shape in loaf pan. Be sure to get all of the dough into the corners to have sharp edges. Fold plastic wrap over the top of all dough and place in the fridge for 1 hour. Remove dough from loaf pan still wrapped in plastic and place on a sheet pan and back in the refrigerator for another hour or overnight.

Remove block from the refrigerator, brush with reserved egg white diluted with a teaspoon or two of water. Coat the entire block well and then roll in black sprinkle/sugar mixture. Slice block into 1/4” thick pieces and place on sheet pan lined with parchment. Bake for 15 min at 350