The creamy sesame seed paste isn’t just for hummus: It’s the secret ingredient in these effortless confections.
- ¼ cup unsalted butter (½ stick), room temperature
- 2 tablespoons black sesame seeds
- 2 tablespoons demerara sugar
Preheat oven to 350°. Pulse flour, pine nuts, powdered sugar, tahini, butter, and salt in a food processor until dough forms a ball around blade.
Mix black sesame seeds and demerara sugar in a small bowl. Form dough into 1” balls and roll in sesame seed mixture. Place on a parchment-lined rimmed baking sheet, spacing 2” apart, and flatten slightly. Bake cookies until lightly golden, 20–25 minutes.