Chocolate-Tahini Slice-and-Bake Cookies

These striking shortbread cookies might look like they took hours of effort, but the process is simple. Two quick doughs—one beige from earthy tahini, one tinted brown with the addition of cocoa powder—come together in minutes. Each is rolled into a log, cut lengthwise into quarters, then reassembled to make a contrasting pattern. Rolled in black and white sesame seeds and baked until golden, they are proof that an easy cookie can also be a stunner.

When cutting the logs, use a long, thin, and very sharp knife. This method will give you the cleanest lines and prevent the dough from smushing and losing its shape. It’s also important to chill your dough, so don’t rush the process; you want the dough to be chilled through but not freezing cold, which will cause it to become brittle. If it crumbles as you slice it, let the logs sit at room temperature for 10 minutes and try again.

Make sure to thoroughly stir your tahini before you measure it. Be patient; it can take a few minutes to mix. Skipping this step may result in either an oily or a dry cookie. I like Seed + Mill Organic Tahini because it doesn’t tend to separate as much as other brands and is easy to shake up.

Note that it’s important to gently spoon flour into your measuring cup and lightly level the surface with a knife or spatula. Scooping directly into a flour container and packing the measuring cup will result in too much flour per cup and drier cookie dough. Better yet, just weigh your dry ingredients.

Read more: 5 Stunningly Simple Cookies, No Mixer Needed