If you love both halvah and
shortbread, these cookies are for you.
- You can use either sesame butter
(made from toasted, unhulled seeds) or tahini (made from raw,
hulled seeds) with equally good results. Just be sure whichever you
use is soft and fluid enough to drip down in a steady stream from a
spoon. Soften by stirring.
- I love to cut these cookies in the
shape of stars. But you can make them any shape you like„they
will still have the same flavor.
* You can chill or freeze the dough
practically indefinitely if you wrap it well and seal it in a
plastic bag. Let it warm up almost to room temperature before
A few sesame seeds for the
1 cup ( 2 sticks) butter, softened
1 cup sesame butter or tahini
1 cup (packed) light brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
4 cups unbleached white flour (plus extra for rolling the
1 teaspoon baking powder
1/2 teaspoon salt
FOR THE TOP:
- Preheat the oven to 375°F. Lightly sprinkle a baking tray
with sesame seeds.
- Cream together the butter, sesame butter or tahini, and sugars
in a medium-large mixing bowl. Add the eggs one at a time, beating
well after each. Beat in the vanilla.
- Sift the flour, baking powder, and salt directly into the
butter mixture, and stir until thoroughly combined. Turn out the
dough onto a lightly floured surface, and roll 1/8-inch thick. Cut
into 2 1/2-inch shapes with a knife or a cookie cutter and place on
the prepared baking tray.
- Sprinkle the tops with a few sesame seeds and some sugar, and
bake for 12 to 15 minutes, or until lightly browned around the
edges. Cool on a rack for at least 10 minutes before serving.