From Tyler & Rachel Sundet of Mamaleh’s Delicatessen:
We have been serving these cookies since Mamaleh’s opened. They are deliciously creamy and the perfect size — have just one, or easily justify a few!
2 cups (300 grams) all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
¾ cup (200 grams) unsalted butter
¾ cup (236 grams) granulated sugar
3 tablespoons (125 grams) honey
¾ cup (250 grams) tahini, preferably Soom brand
¼ cup toasted white sesame seeds
Position the racks in the upper and lower thirds of the oven, and preheat the oven to 350 F (325 F if using a convection setting). Line 2 baking sheets with parchment or silicone mats.
In a large mixing bowl, whisk together the flour, baking powder, and salt; set aside.
In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter, sugar, and honey on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl, add the tahini, and beat for 1 minute. Scrape the bowl down again, and add the dry ingredients in 2 batches, beating after each addition until incorporated. (The dough will be slightly sticky.)
Place the sesame seeds in a small bowl. Scoop out 1 tablespoon of dough at a time, and roll in a ball. Dip into the sesame seeds, and place on the prepared baking sheets, spaced about 2-inches apart. Bake the cookies, rotating the pans about halfway through baking, until the edges are golden brown, about 12-15 minutes. Let cool on the sheet tray.
You can form the raw cookie balls, and freeze for an emergency snack!
Makes 2 dozen cookies.