Tahini Chocolate Chunk Shortbread Cookies
-1/2 cup butter, room temperature
-1/2 cup @seedandmill tahini
-1/2 cup confectioners sugar
-1 1/3 cup all purpose flour
-2 tsp salt
-4 oz chopped semi sweet chocolate
-3 tbsp Demerara sugar
-2 tsp black sesame seeds
Cream butter, sugar and tahini in a stand mixer using a paddle attachment for 5-6 minutes, until light and fluffy. Add flour, salt and chocolate. Mix just until combined.
Using plastic wrap, form into a log and refrigerate for at least 4 hours. Remove from refrigerator and roll log in sesame/Demerara mixture.
Cut into 16 even slices. Preheat oven to 350 degrees. Bake on a parchment lined baking sheet bake for 10 minutes.
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