Name: Chocolate-Tahini Linzer Cookies
Yield: Makes 20–30 (depending on size)
Ingredients: 1 1/2 cups all-purpose flour; 3/4 cup Dutch-process cocoa powder; 3/4 tsp. baking powder; 1 tsp. kosher salt, plus more; 1 cup granulated sugar; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 1 large egg; 1 tsp. vanilla extract; White sanding sugar (for sprinkling); 1/2 cup white, milk, or dark chocolate chips or wafers (disks, pistoles, fèves); 2 Tbsp. tahini; Assorted 2"–3"and 1"–1 1/2" cookie cutters

Dark chocolate diamond circle star and teardropshaped windowpane cookies show varying shades of offwhite and...

Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Susan Spungen

Melt tahini with chocolate in whatever shade you please for a glossy bittersweet filling that will sandwich together rich cocoa shortbreads. As long as you have one large and one small cookie cutter, they don’t have to be the same shape. Feel free to mix and match diamonds, squares, and teardrops.

Recipe notes

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