1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/2 cup sugar
1/2 cup well-stirred tahini
1 teaspoon pure vanilla extract
1/3 cup sesame seeds (for rolling)
Whisk together flour, baking powder, and salt in a small bowl.
Beat together butter and sugar in a large bowl until pale and fluffy, then beat in tahini and vanilla. Add flour mixture until a crumbly dough forms. Chill dough until firm, at least 1 hour.
Preheat oven to 350°F.
Stir together sesame seeds. Roll dough into 1-inch balls, then roll balls 1 at a time in seeds to coat and arrange 2 inches apart on greased or lined baking sheets. Bake until cookies are puffed and starting to crack, 12 to 15 minutes total. Cool on sheets 10 minutes (cookies will be very fragile when hot), then transfer to a rack to cool completely.
modified from epicurious
not my favorite cookie. crumbly, almost sandy texture. not exactly sweet, not exactly savory. maybe the mistake is with me – i used a little buckwheat flour and sometimes that causes a sandy texture. i usually throw a pinch in to any cookie i make, though – so i think it’s the tahini and lack of egg that causes a sandy texture.
it’s not sandy like shortbread. it’s less solid. it falls to dust when you dunk it in milk. not in a crumbly, warm way. in a silty way.
it is nice having a cookie recipe that only uses a half-cup of sugar. however, i don’t see myself revisiting this recipe unless someone asks for a low-ish sugar cookie.