If you’re looking for a grown-up twist on peanut butter cookies, try these tahini cookies. They have a similar crumbly bite to shortbreads.
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup (1–1/2 sticks) unsalted butter at room temperature
3/4 cup granulated sugar
3 tablespoons honey
3/4 cup tahini
1/4 cup white sesame seeds
1/4 cup black sesame seeds
Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
In a medium bowl, combine the flour, baking powder and salt. In a large bowl, use an electric mixer to cream the butter, sugar and honey until light and fluffy, about 3 minutes. Mix in the tahini until fully combined. Beat in the dry ingredients in 2 additions. The dough will be a bit sticky.
In a small bowl, combine the white and black sesame seeds. Scoop the dough by heaping tablespoon-full (about 1 ounce) and roll in the sesame seeds. Place on the prepared sheet pans about 2 inches apart. Press down the balls slightly with the palm of your hand.
Bake the cookies until light golden brown, about 13-15 minutes, rotating sheet pans about halfway through cooking. Let the cookies cool on the pans. They will firm up as they cool.