Ingredients
Scale
- 1 3/4 cups unsalted butter, at room temperature
- 1/4 cup powdered sugar
- 1/2 cup granulate sugar
- 1 cup tahini , stirred well
- 1 3/4 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 tsp ground cardamom
- 1/2 cup unsalted pistachios, chopped
- 1/2 cup black sesame seeds
- 5 oz white chocolate, melted
Instructions
- Add butter, powdered sugar, granulated sugar and tahini to a mixing bowl. Mix on medium speed until smooth. Make sure to scrape down the bowl!
- Add flour, salt and ground cardamom to the butter mix and mix well. Add chopped pistachios and mix in.
- Pour dough out onto a lightly floured work surface and roll out into a log that is 2 inches in diameter.
- Sprinkle black sesame seeds onto a plate and roll the log into the seeds until covered on all sides.
- Wrap the dough in plastic wrap and refrigerate for at least 4 hours.
- Pre-heat the oven at 300 F
- Unwrap the dough and cut into 1/4 inch slabs. Place the cookies 2 inches apart onto a parchment- lined baking sheet.
- Bake for 12 – 15 minutes or until the edges are firm but not browned. Cool on the cookie sheet and place on a wire rack.
- Spoon melted white chocolate into a small sandwich bag and snip off a small corner with a scissors. Drizzle the white chocolate onto the cookies and sprinkle with more black sesame seeds and chopped pistachios. Place in fridge until the chocolate is set. Store cookies in an airtight container for up to 5 days.
Notes
Adapted from Soframiz
- Prep Time: 10 minutes
- Cook Time: 15 minutes
