1 cup (240g) tahini
3/4 cup (150g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup (120g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Sesame seeds for topping (optional)
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together tahini and sugar until well combined.
Add the egg and vanilla extract. Mix well.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the tahini mixture, stirring until a dough forms.
Roll the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheet, leaving space between each cookie.
If desired, gently press each ball to slightly flatten and sprinkle with sesame seeds.
Bake for 12-15 minutes, or until the edges are lightly golden.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Yield: About 24 cookies
Note: These cookies will be soft when first out of the oven but will firm up as they cool.