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Ingredients
Dough
188 g all-purpose flour
1 tsp baking powder
1 tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
1 large egg
100 g granulated sugar
100 g light brown sugar
½ cup unsalted butter at room temperature- ¼ tsp almond extract optional
- ½ cup tahini stirred thoroughly before measuring
Coating
- ¼ cup black sesame seeds
- ¼ cup white sesame seeds
Filling
- ⅔ cup raspberry jam
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Put racks in the upper and lower thirds of the oven and heat to 375°F. Line two baking sheets with parchment. Whisk the flour, baking powder and salt in a bowl.
- Beat the egg, both sugars, butter and optional almond extract on medium speed for about 3 minutes, until light and fluffy. Beat in the tahini, scraping the bowl as needed.
- On low speed, add the flour mixture in two additions, mixing each just until incorporated. Cover and refrigerate the soft dough for 30 minutes.
- Combine the black and white sesame seeds in a shallow bowl. Scoop tablespoon-size portions of dough, roll into balls and coat in the seeds. Arrange about 2 inches apart on the prepared trays.
- Bake for 6–8 minutes, until slightly puffed and spread. Remove the trays and use the handle of a wooden spoon or whisk to press a well about halfway into each cookie; do not use your fingers on the hot cookies.
- Spoon about half a teaspoon jam into each well. Return to the oven, swapping the trays top to bottom and turning them front to back. Bake another 6–8 minutes, until golden around the edges and the jam begins to set.
- Let the cookies cool completely on the baking sheets. They will be soft when hot and firm as they cool.
Notes
Stir the tahini well before measuring so its oil and solids are evenly mixed.
The yield is about 30 cookies and varies with the size of your scoop.
Keep some space around each ball because the dough spreads in the oven.
