Tri-Colour Sesame Cookies

Yield: about 20 cookies

Ingredients

Cookie Dough Base:

• 3 cups (360g) all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (226g) unsalted butter, softened
• 1 ½ cups (300g) granulated sugar
• 1 large egg, room temp
• 1 large egg yolk, room temp
• 1 Tbsp vanilla extract

Tahini Cookie Dough (Beige):

• 2 Tbsp (32g) tahini

Rose-Halva Cookie Dough (Pink):

• 2 Tbsp (45g) Seed + Mill Toasted Sesame Halva, crumbled
• ½ tsp rose water
• wee bit of pink gel food colouring

Black Sesame Cookie Dough (Grey):

• 2 Tbsp (35g) Rooted Fare Black Sesame Crunchy Butter

For Rolling:

• ½ cup (99g) granulated sugar

Decoration:

• white sesame seeds
• black sesame seeds
• Roxy & Rich Super Pearl Sparkle Dust, optional

Directions

1. In a large bowl, whisk together flour, baking soda, and salt. Set aside.
2. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar on medium-high until light and fluffy.
3. Add egg, egg yolk, and vanilla, mixing until thoroughly combined.
4. Add ¹/₃ of the flour mixture to butter mixture, mixing on low until it’s almost all incorporated. Scrape down bowl. Repeat two more times with rest of flour mixture.
5. Gather dough and place in bowl that you mixed the dry ingredients in. Divide dough into 3 portions (320–325g each).
   NOTE: We highly recommend weighing your dough at this step so you can accurately portion it out.
6. Place one portion of dough back in mixer bowl. Add tahini, then mix on low until fully incorporated. Transfer dough to another bowl, then place in fridge.
7. Place another portion of dough in mixer bowl. Add crumbled halva, rose water, and a wee bit of pink gel food colouring. Mix on low until fully incorporated. Transfer dough to another bowl, then place in fridge.
8. Place final portion of dough in mixer bowl. Add black sesame butter, then mix on low until fully incorporated. Transfer dough to another bowl, then place in fridge.
9. Chill doughs for 30 minutes.
10. When the chill time is almost up, heat oven to 350°F. Line baking sheets with parchment paper; set aside.
11. To make the fun, tri-colour cookies, you must first create equal-sized cookie dough balls. Grab one of your lined baking sheets. Starting with the beige tahini dough, form into balls that are about 2 teaspoons each. (A #60 cookie scoop is super helpful here.) Place dough balls on baking sheet.
12. Next, make balls with the pink rose-halva dough. Then make balls with the grey black sesame dough.
13. Now it’s cookie time! Take one of each colour ball and smoosh them together, then roll into a larger ball.
    NOTE: You can line up the small balls in a row for a striped effect. You can put them in a triangle formation for a pie chart look. You can smash ‘em together and twist ‘em around. Just have fun with it! We enjoyed seeing how all the different cookies turned out after they baked.
14. Pour granulated sugar into a small bowl. Roll each cookie ball in the sugar before placing on the prepared baking sheets.
15. Bake for 10–11 minutes or until edges are set.
16. After you remove the baking sheet from the oven, give it a couple of whacks on the counter. Place baking sheet on wire rack.
17. While the cookies are still warm, sprinkle white and black sesame seeds on top.
18. Let cookies cool on baking sheets for about 10 minutes before transferring cookies to another wire rack to cool completely.
19. After your cookies are totally cool, add some more pizzazz with sparkle dust, if you like.

Did you try this recipe? Tag @fikabrodbox or #fikabrödbox!

Slightly adapted from: The Jam Lab (who adapted her recipe from Sarah Kieffer)