I recently came across a marbled halva recipe that looked absolutely gorgeous. This recipe (and a huge container of tahini sitting in my fridge) is what inspired these fun little cookies I am sharing with you today. I was most intrigued by the marbling of the tahini, and this particular recipe called for black tahini to achieve the effect. I’ve certainly seen black tahini in some specialty grocery stores and perhaps a health food store or two, but right now I knew I wouldn’t be able to go searching for such a specialty item. In my pantry, I keep an array of “health food” powders such as beetroot, spirulina, and activated charcoal. I’ve successfully made pasta dough with all of these, so why not some cookies? So here it is, my version of a marbled tahini cookie using activated charcoal. The cookies themselves are shortbread adjacent, but have a smooth and creamy texture. This was a happy accident actually. I had started the recipe off by looking at a shortbread cookie recipe and swapped some of the fat for tahini. In the process, I accidentally forgot to add the eggs to the dough. By the time I noticed, it was too late to incorporate them so I just left them out and hoped for the best. My forgetfulness turned into a delicious, melt in your mouth cookie and I couldn’t be happier.
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