- 1/2 cup (1 stick) butter, at room temperature
- 2/3 cup white sugar
- 1/3 cup brown sugar
- 1/2 cup tahini
- 2 teaspoons honey
- 1 egg yolk
- 1 cup plus 2 tablespoons all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 tablespoon sesame seeds, for garnish
Combine butter, white sugar and brown sugar in a stand mixer and beat on medium for 2 to 3 minutes. Scrape the sides of the bowl, add tahini and honey and beat for another 2 minutes. Scrape the sides again, add egg yolk and beat for 1 full minute.
Add flour, baking soda, baking powder and salt and mix at low speed until the white streaks of flour are gone. Cover the bowl and chill for about 2 hours.
When you’re ready to bake the cookies, preheat the oven to 375° F. Line two baking sheets with parchment paper. Scoop the dough into 1 1/2-inch balls (about 1 tablespoon) and place them a few inches apart. Dip the tines of a fork in a shallow bowl of water and press a criss-cross pattern into the top of each cookie, then sprinkle cookies with a small amount of sesame seeds.
Bake for 9 to 10 minutes. The edges should be more golden brown but the centers should look a little soft and pale. Leave them to cool slowly on their baking sheets, then store at room temperature for up to 2 days or freeze and store for up to 1 month.