MARTHA'S TAHINI COOKIES

Martha's Tahini Cookies image

Provided by Martha Stewart

Yield Makes about 20

Number Of Ingredients 9

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1 1/2 cups unbleached all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/2 cup tahini, well stirred
1/2 cup white sesame seeds, or a combination of black and white, lightly toasted

Steps:

Preheat the oven to 350 degrees. Line four baking sheets with parchment.
In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, sugar, egg, and vanilla on medium-high speed until light and fluffy, about 2 minutes. Beat in tahini. Reduce speed to low; beat in flour mixture until just combined. Cover and refrigerate until firm, about 30 minutes.
Spread sesame seeds on a shallow dish. Scoop 2 tablespoons of dough; roll into a ball. Roll in sesame seeds until thoroughly coated, then transfer to prepared baking sheet. Repeat with remaining dough, spacing 3 inches apart. Bake, rotating halfway through, until golden brown, about 18 to 20 minutes. Transfer sheets to wire racks; let cool completely.