Skip to main content

Swirled Tahini Cookies

This is another cookie creation that was spawned by watching an inspiring fifteen minute video by cookie artiste Susan Spungen last month. Thankfully I found the article: 12 Stunning Cookies that will Impress Everyone You Know that featured Spungen's recipes and more gorgeous photos of her creations.

But, as you can see, my marbling technique needs a little help. These were just barely swirled. But they were delicious! I'll try again as soon as I swap out the igniters in my oven. They decided to misbehave - as in not heat up enough to kick on the oven - and I'll be without an oven until the parts come in. Jake joked that my oven is on strike since it hasn't had a day off since October. Probably true...

This is very slightly adapted because my black tahini dough wasn't as dark as I wanted. So, I added in some cocoa powder. I will be making these cookies again this weekend - in my parents' oven - and I'll post photos if my marbling looks better.


  • 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)


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 F.

Slice the chilled cylinder into 1/4" 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.


Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur