Pistachio tahini cookies

Ingredients

Ingredients

• 1¼ cups all-purpose flour
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup butter, at room temperature, cut into tablespoon-size pieces
• ¼ cup brown sugar
• 2 tablespoons granulated sugar
• 3 tablespoons honey
• 3 tablespoons tehina

Instructions

1. In a stand mixer fitted with a paddle attachment (or in a large bowl with a handheld mixer), cream the butter and sugars until the mixture is smooth and light in color.
2. Add the honey and tehina, mixing until blended. Stop and scrape the sides of the bowl as needed.
3. With the mixer on low speed, add the flour mixture all at once, mixing until just combined.
4. Transfer the dough onto plastic wrap and roll into a log about 12 inches long. Twist tightly at both ends to form a log approximately 2 inches in diameter.
5. Refrigerate until the dough is firm, about 2 hours (or freeze for up to 3 months).
6. Preheat the oven to 350°F.
7. Spray a sheet pan with oil, then line it with parchment paper.
8. Slice the cookie dough log into disks about ½ inch thick. Arrange on the pan about 2 inches apart.
9. Bake until the cookies are golden brown around the edges, 14 to 16 minutes.
10. Cool completely on the pan.