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2 cups of all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

¾ cup (1½ sticks) unsalted butter

¾ cup sugar

3 tablespoons honey

¾ cup Med Cuisine tahini

¼ cup toasted sesame seeds


Place racks in upper and lower thirds of oven and preheat to 350°.

Whisk flour, baking powder, and salt in a medium bowl.

Using an electric mixer on medium speed, beat butter, sugar, and honey in a large bowl until it's light and fluffy, about 3 minutes.

Beat in tahini, then add the dry ingredients in 2 batches, beating after each addition until fully combined. Dough will be slightly sticky.

Place sesame seeds in a small bowl.

Scoop out heaping tablespoons of dough (about 1 oz.) and roll into balls.

Dip tops of balls in sesame seeds, pressing to adhere, and place, sesame side up, on 2 parchment-lined baking sheets, spacing about 2" apart.

Bake the cookies, rotating baking sheets halfway through, until it's golden brown, 13–15 minutes.

Let it cool on the baking sheets (cookies will firm as they cool)


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