Recipe Image
Servings:
16
Dark Chocolate Tahini Linzer Cookes
These Dark Chocolate Tahini Linzer Cookies are not your typical sandwich cookies. Melt tahini with chocolate in whatever shade you please for a glossy bittersweet filling that will sandwich together rich cocoa shortbreads.
Total Time
1hr 45min
0.0
0 Ratings
Author: A Hint of Rosemary
Servings:
16
Ingredients
•
1 1/2
cups
All-Purpose Flour
•
3/4
cup
Dutch Processed Cocoa Powder
•
1/2
tsp
Baking Powder
•
1
tsp
Salt
•
1
cup
Granulated Sugar
•
3/4
cup
Unsalted Butter
, room temperature
•
1
Farmhouse Eggs® Large Brown Egg
•
1
tsp
Pure Vanilla Extract
•
1/2
cup
White Chocolate Chips
or Milk or Dark Chocolate Chips
•
2
Tbsp
Tahini
•
to taste
Sparkling Sugar
or White Sanding
(optional)
Cooking Instructions
1.
Whisk
All-Purpose Flour (1 1/2 cups)
,
Dutch Processed Cocoa Powder (3/4 cup)
,
Baking Powder (1/2 tsp)
, and
Salt (1 tsp)
in a medium bowl to combine. Set aside.
2.
Beat
Granulated Sugar (1 cup)
and
Unsalted Butter (3/4 cup)
in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 4 minutes.
3.
Add
Farmhouse Eggs® Large Brown Egg (1)
and
Pure Vanilla Extract (1 tsp)
and beat to incorporate about 1 minute.
4.
Reduce speed to low and add dry ingredients. Beat just until the dough comes together.
5.
Divide the cookie dough in half and pat each into a disk; wrap tightly in plastic. Chill just long enough so that the dough is rollable and no longer sticky, about 30 minutes.
6.
Working with one disk at a time, roll out the dough between 2 sheets of parchment paper until 1/8-inch thick. Slide onto baking sheets, still sandwiched between parchment, and chill until very firm, about 1 hour.
7.
Place rack in the center of the oven. Preheat oven to 350 degrees F (180 degrees C).
8.
Carefully peel away top sheets of parchment from the dough and punch out cookies with larger cutters. Punch out centers of half of the cookies with smaller cutters.
9.
Carefully transfer whole cookies with a spatula to a parchment-lined baking sheet, spacing 1-inch apart.
10.
Sprinkle remaining cut-out cookies with
Sparkling Sugar (to taste)
then transfer to another parchment-lined baking sheet.
11.
Bake cookies until edges are set, 7–10 minutes. The cut-out cookies will require slightly less time in the oven, 6-9 minutes.
12.
Let cool on baking sheets. Repeat process with scraps (if necessary, chill the dough again before punching out shapes).
13.
Melt
White Chocolate Chips (1/2 cup)
and
Tahini (2 Tbsp)
in a bowl in a microwave in 20-second bursts, stirring after each, until chocolate is melted (or melted in a heatproof bowl set over a saucepan of simmering water; do not let bowl touch water). Stir to combine.
14.
Spread filling over whole cookies not quite to the edge, top with matching cut-out cookies. Enjoy!
Author's Notes
Makes 3 dozen sandwich cookies (depending on size). Freeze them in an airtight container for up to a month. When ready to enjoy them, bring the cookies to room temperature, add the chocolate filling and assemble. That really is the best way to preserve the texture of the cookies.
For Gluten-Free Cookies:
Replace the all-purpose flour with gluten-free all-purpose flour. Be sure that the chocolate chips and tahini are certified gluten-free.
For Gluten-Free Cookies:
Replace the all-purpose flour with gluten-free all-purpose flour. Be sure that the chocolate chips and tahini are certified gluten-free.
Nutrition Per Serving
CALORIES
222
FAT
11.8 g
PROTEIN
3.1 g
CARBS
27.8 g
