I mislead you and I'm sorry. Only last night when I was baking these cookies did I realize that I shouldn't have instructed you to preheat the oven at the very beginning of this recipe, since you go onto make the dough and chill it for an hour in the fridge. All the while your oven would be on, idly wasting resources. So I have amended that part of the recipe- don't preheat until you are closer to cookie baking time!
Ok, also, don't use bittersweet chocolate, use semisweet. You need a little more sweet on these cookies to counteract the savory of the tahini/techina.
And, lastly, don't waste money ordering the gold dust from anyplace- stop into your local craft/party/food store - they should have the Wilton's Gold Dust powder right there. I picked mine up at Party Favors in Brookline.
Here are some pictures of the cookies three ways- plain with gold, chocolate covered and gold and just covered in chocolate.
P.S. If you like halvah you will like these. And don't be miffed by all the leftover tahini you may have after the recipe - I'm planning on using some of the suggestions I heard a few weeks ago on the splendid table podcast (which I live for each week) and this recipe that showed up in the New York Times on Wednesday