These cookies are eggs and dairy free. They are tender as if they were made of the finest flour while I used regular unbleached flour. Because of their unusual texture they taste like cross between cookies and halva. With only a few ingredients, these tiny cookies are so easy to make in last minute, though interesting enough to impress the queasiest guests.
1 cup tahini ½ cup brown sugar 1 cup all purpose flour ½ teaspoon baking soda 2 – 3 tablespoon black sesame seeds
Prepare dough mixing all the ingredients except sesame seeds, in bowl. Cover the bowl and let it cool in a freezer for 10 minutes. Preheat oven to 350F. Shape the dough into 32 balls and roll each ball, top side only into a black sesame seeds. Bake them on cookie sheets for 10 minutes. Cool thoroughly and keep refrigerated for up to a week. Makes 32 cookies.