Sesame cookies

Ingredients:

• 2 and 1/4 cups premium flour
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt
• 170 g unsalted butter at room temperature
• 1 cup granulated sugar
• 1/3 cup light brown sugar
• 1/4 tbsp. tahini (sesame paste)
• 0.5 tsp vanilla extract
• 1 large egg
• 0.5 cup sesame seeds (white, black or a mixture)

Preparation:

1. In a medium bowl, combine the flour, baking powder, and salt. Set aside. In a large bowl, beat the butter and sugar with a mixer until smooth, about 3 minutes. Add the tahini, vanilla extract, and egg and beat until light and fluffy, about 3 minutes. Fold in the flour. Form the dough into two logs, 12 inches long and 1.5-2 inches in diameter, wrap in plastic wrap, and refrigerate until firm, about 4 hours or overnight.
2. Preheat oven to 160°C and line two or three baking sheets with parchment paper.
3. Remove one piece of dough from the refrigerator and cut into 0.5 cm thick slices. Place sesame seeds on a plate. Roll the cookies in the sesame seeds, pressing lightly to adhere them, and place them on the prepared baking sheets. Bake until light golden brown around the edges, about 12 minutes, rotating the baking sheets halfway through. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining log of dough.