Tahini Cookies

Not quite as sweet, but as deliciously nutty, these tahini cookies are like grown up peanut butter cookies.

Makes about 3 dozen cookies Total time: 45 minutes + chilling

WHISK:

3 2 1

CREAM:

11/ 4

11/ 4 3/4 3/4 4

2 1 cups all-purpose flour tsp. baking soda tsp. table salt cups packed light brown sugar cups well-stirred tahini cup granulated sugar cup shortening Tbsp. unsalted butter, softened eggs tsp. pure vanilla extract Sesame seeds

Preheat oven to 350°. Line baking sheets with parchment.

Whisk together flour, baking soda, and salt in a bowl.

Cream brown sugar, tahini, granulated sugar, shortening, butter, eggs, and vanilla in another bowl with a hand mixer on low speed. Increase speed to high and beat until fluffy. Stir flour mixture into creamed mixture until combined; chill dough 30 minutes.

Scoop dough with a #40 scoop (about 11/ 2 Tbsp.); roll into balls, then roll in sesame seeds. Arrange dough balls on prepared baking sheets, spaced 2 inches apart. Flatten cookies with a fork in a crisscross pattern.

Bake cookies on center rack until edges are set and tops are just slightly brown, 11–13 minutes. Let cookies cool on baking sheets 2 minutes, then transfer to a rack to cool completely.

Per cookie: 170 cal; 10g total fat (3g sat); 14mg chol; 142mg sodium; 19g carb (1g fiber, 10g total sugars); 3g protein