I’m making an altered version of these today. Instead of black tahini I’m trying cocoa powder with a hint of espresso powder and red food coloring. Using red sugar crystals as well. Thank you for the inspiration!
朝日 The red marble was beautiful and perfect for my holiday cookie box. I used cream cheese instead of regular tahini and I added red gel food coloring, cocoa powder, a pinch of espresso powder and milk to cream cheese to make a red sauce to match the consistency of black tahini. The cookies were stunning, and though the cocoa paste tasted great before adding to the dough, the cookies weren’t as flavorful as I hoped they would be. I would probably add more vanilla and maybe melted chocolate next time.
This is currently my favorite cookie! I just made it a second time after i have been craving it for a week.I used white sanding sugar and hot chocolate to color the dough. It is the perfect amount of savory and sweet, i literally just ate 7 of these cookies 😳
Hi all, I made these cookies and have some notes! Firstly, make the butter a bit warmer than room temperature (especially if you have a cold kitchen like me). Also, when I took out the chilled cookie dough, it was much more solid and harder to cut than the video. My tip, let it warm for 15min before attempting to cut. And the slices I made were much thicker than the video. Any thinner and the cookies unravel. 😰 Also, the egg wash and sugar coating totally didn't work for me. The sugar didn't stick even with the egg white wash. I'd make this again without that mess. I hope that helps! 😊
I made these, and I love the sesame flavor (and beautiful marbling), but found them to be under-sweet. Powdered sugar is a lot less dense/sweet by volume than regular sugar. I'd probably try to make them again with 30% more powdered sugar and a little less flour.
3 cups/385 grams all-purpose flour, plus more for dusting
1 1⁄2 teaspoons kosher salt
1⁄2 teaspoon baking powder
Cooking spray
1 cup/225 grams unsalted butter (2 sticks), softened
1 cup/125 grams unsifted confectioners’ sugar
1 large egg, at room temperature, plus 1 egg white
1 teaspoon vanilla extract 1⁄4 cup plain tahini
3 tablespoons black tahini
1⁄4 cup/50 grams coarse black sanding sugar (optional)
What temp and how long do I bake these?
@@susanenders7766 Heat oven to 325 degrees. Bake for 14-16 minutes.
Thank you so much 😊
What brand black and regular Tahini did you use? The regular looks very thick. Thanks
Looks delicious so where can we buy black tahini that doesn't contain garlic? Thank you and where can I follow you?
I made these and they turned out amazing. 🤤🤤
These have such a sophisticated look to them
I’m making an altered version of these today. Instead of black tahini I’m trying cocoa powder with a hint of espresso powder and red food coloring. Using red sugar crystals as well. Thank you for the inspiration!
How'd it go?
朝日 The red marble was beautiful and perfect for my holiday cookie box. I used cream cheese instead of regular tahini and I added red gel food coloring, cocoa powder, a pinch of espresso powder and milk to cream cheese to make a red sauce to match the consistency of black tahini. The cookies were stunning, and though the cocoa paste tasted great before adding to the dough, the cookies weren’t as flavorful as I hoped they would be. I would probably add more vanilla and maybe melted chocolate next time.
What a pretty cookie
This is currently my favorite cookie! I just made it a second time after i have been craving it for a week.I used white sanding sugar and hot chocolate to color the dough. It is the perfect amount of savory and sweet, i literally just ate 7 of these cookies 😳
Thank you!
Stunning!👍🏼💕💕
That black sugar looks stunning
sublime🖤
Possibly the most stunning looking biscuits (indulge me I’m British, we don’t use cookie). I must try making these. Marvelous skill
Luv the game show thinking music
Hi all, I made these cookies and have some notes!
Firstly, make the butter a bit warmer than room temperature (especially if you have a cold kitchen like me).
Also, when I took out the chilled cookie dough, it was much more solid and harder to cut than the video. My tip, let it warm for 15min before attempting to cut. And the slices I made were much thicker than the video. Any thinner and the cookies unravel. 😰
Also, the egg wash and sugar coating totally didn't work for me. The sugar didn't stick even with the egg white wash. I'd make this again without that mess.
I hope that helps! 😊
I’m really wanting the black sugar outline so I think I might use honey or something else sticky
U really out here making comments about the cutting the chilled dough and not giving us impressions of what they taste like? =o
Just gonna make it all with normal tahini :)
These look so cool I have to make them!
I made these, and I love the sesame flavor (and beautiful marbling), but found them to be under-sweet. Powdered sugar is a lot less dense/sweet by volume than regular sugar. I'd probably try to make them again with 30% more powdered sugar and a little less flour.
Is this cookie more of a "crumbly" shortbread-esque style cooke? It doesn't seem to expand or spread much during the baking process.
Yes it is like an unsweet shortbread.
.😍❤❤❤🎄
Black tahini... where do I get it and any brand recommendations?
just grind up some black sesame seeds (I buy them in bulk) and it's the same thing.
karatepop its not roasted black sesame is it?
This is kinda crazy how NYT is doing cooking videos...
This is NYT cooking tho.
They have a food section every Thursday in their paper and a lot of that section’s editors and contributors are notable food writers.
Where do you get the black tahini?
The store
@@film79 I live in the Levant, and I’ve never seen black tahini.
@@JacobA666 it's Japanese
What exactly is Black Tahini?
Tahini made with black sesame seeds instead of the usual white ones :D