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Ingredients

½ cup unsalted butter ½ cup tahini ½ cup brown sugar ½ cup white sugar 1 large egg 1 teaspoon almond extract 1 ¼ cups all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ¼ cup sesame seeds, or as needed 2 tablespoons honey, or as needed

Nutrition Info

97.5 calories carbohydrate: 11.7 g cholesterol: 12.6 mg fat: 5.3 g fiber: 0.6 g protein: 1.5 g saturatedFat: 2.1 g servingSize: - sodium: 50.4 mg sugar: 7.1 g transFat: : - unsaturatedFat: : -

Preheat the oven to 375 degrees F (190 degrees C).
Cream butter, tahini, brown sugar, and white sugar together with an electric mixer until smooth and fluffy. Pour in egg and almond extract, mix to combine.
Sift together flour, baking powder, baking soda, and salt in a separate bowl. Mix into butter mixture until just combined.
Pour sesame seeds into a shallow bowl. Roll dough into walnut-sized balls. Roll balls in sesame seeds to lightly coat. Place on 2 ungreased cookie sheets, drizzle with honey.
Bake in the preheated oven until edges are golden, 8 to 10 minutes. Let cool for 10 minutes before transferring to a wire rack.

34 small cookies

This cookie recipe is adapted from my go-to peanut butter cookie recipe. I think I like it better sesame style with tahini!