Tahini Cookies

I played around with this recipe and plan on doing them again. The key to the hardest edges and softer center is cake cookies at a higher heat. I went with 400 degrees. Could even go up another few degrees.

Here is the recipe:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• ¾ cup (1½ sticks) unsalted butter, room temperature
• ¾ cup sugar
• 3 tablespoons honey
• ¾ cup tahini
• ¼ cup toasted sesame seeds
• 1 tsp. ground ginger
• 2 tsp. freshly ground ginger

Whisk together the dry ingredients (flour, baking powder and salt). In an electric mixer whip the butter, sugar, honey, ground ginger and freshly ground ginger until light and fluffy. I am going to add more ginger next time. It was a bit too subtle for my taste. Beat in the tahini and the dry ingredients in 2-3 batches.

In a small bowl put the toasted sesame seeds. Use a ice cream scooper for consistency and scoop out the balls of dough and dip the top of them in the sesames. Put on a parchment covered cookie sheet and then press them down. I also tossed some sea salt over the top. Next time I am going to add sea salt to the sesame seeds to make sure there is this kick of salt in the cookie.

Bake cookies for about 10-12 minutes or until the edges are browned. Really good but I think better on the next time around. I am attempting to master cookies this summer.