I know what you're thinking... sesame seeds and cookies don't really go together. That's what I thought too, but out of desperation for something to make with our leftover homemade tahini, I came across this recipe on Epicurious. I was hesitant, but I didn't want it to go to waste so it was really my only option. The cookies turned out great- they had a delicious nutty flavor and almost melted in your mouth. The sesame seeds on the outside didn't overpower the actual cookie either. Have these with some blackberry jam for a fancy twist on peanut-butter and jelly. These little cookies were so tasty that it would be worth it to make tahini just for them!
1 1/4 cups flour
1/2 t baking powder
1/4 t salt
1/2 cup (one stick) unsalted butter, softened to room temp
1/2 cup sugar
1/2 cup tahini
1 t vanilla1/2 cup sesame seeds (white or black) for rolling (Again, I recommend getting these from a Hispanic or Japanese grocery store so they aren't as expensive)
Directions:In a stand mixer (or by hand) mix together butter and sugar until light and fluffy. Then, add tahini and vanilla and mix.
Next, add baking powder, salt, and slowly incorporate flour until mixture is well combined. (It will be a bit crumbly.) Form it into a ball or log, and wrap it up in plastic wrap. Chill for one hour.
Preheat your oven to 350 degrees F and prepare your pan with parchment paper. Begin forming tablespoon-sized balls with your hands and roll them in the bowl of sesame seeds. We started with white sesame seeds, and then decided on a white/black combination. There's no difference in flavor between the two.
Place the cookie dough balls on the baking sheet, about 2 inches a part. Bake for 12-15 minutes or until cookies are puffed and starting to crack on the outer surface. Remove from the oven and let them sit on the baking sheet an additional 10 minutes before transferring to a cooling rack.
Enjoy with a glass of milk!