Honey Sesame Cookies

• Condiments

  • 9/16 cup Honey
  • 1/2 cup Tahini

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 Honey glaze
  • 1/4 tsp Salt
  • 2/3 cup Sesame seeds
  • 3 tsp Vanilla

• Dairy

  • 1/2 cup Butter, unsalted
  • 2 tsp Milk

• Other

  • 1¼ cups sprouted hard white wheat flour (I used Granite Mill Farms

Found on themondaybox.com

Ingredients

• 1¼ cups sprouted hard white wheat flour (I used Granite Mill Farms)
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, room temperature
• ½ cup honey
• ½ cup tahini (puree of roasted sesame seeds), stirred well
• 2 teaspoons vanilla extract
• ⅔ cup sesame seeds
• HONEY GLAZE (OPTIONAL): ½ cup powdered sugar
• 1 tablespoon honey
• 1 teaspoon vanilla
• 2-4 teaspoons milk

Directions

• To roast sesame seeds: Place the sesame seeds in a frying pan over medium heat. Use a spatula to stir the seeds continually until they are golden brown (about 5 minutes). Set aside to cool.
• In a small bowl, whisk together flour, baking powder, and salt.
• In the bowl of an electric mixer at high speed, cream together butter and honey. Then add tahini and vanilla. Mix until completely combined.
• Reduce speed of mixer and gradually add flour mixture, beating until incorporated.
• Cover the dough with plastic wrap and refrigerate until firm (1 hour-overnight).
• WHEN READY TO BAKE: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Use a small, 1 tablespoon scoop to form 1” balls of dough. Roll the balls in the roasted sesame seeds to coat completely. Place on the prepared baking sheet at least 2” apart. These cookies will flatten and spread while baking.
• Bake for about 12 minutes, until the cookies are puffy and golden brown.
• Cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely.
• FOR HONEY GLAZE (OPTIONAL): Mix together the powdered sugar, honey, vanilla, and milk until smooth and a drizzle consistency. Place cookies over wax paper and drizzle with glaze. Allow to set for several hours before storing.
• Layer cookies between wax paper in an airtight container and store at room temperature for up to 5 days.