Sesame and Pistachio Butter Cookies

Steps

Make the Cookies

1. 1

   In a large bowl, use an electric mixer on medium speed to beat the room-temperature butter, sugar, and tahini until combined and fluffy, about 2 minutes.

   Start 2-minute timer
2. 2

   Add the egg yolks and vanilla, then beat until fully combined.

3. 3

   Reduce the mixer speed to low. Beat in the flour, baking powder, and kosher salt until incorporated.

4. 4

   Add the chopped pistachios and the 2 tablespoons sesame seeds. Beat until they are evenly distributed and the dough begins to come together in small clumps.

5. 5

   Divide the crumbly dough in half and tip each portion onto a sheet of plastic wrap.

6. 6

   Using wet hands and the plastic wrap, knead and roll each portion into a cylinder about 2 inches in diameter. Wrap the cylinders in plastic wrap and roll them to round off the edges.

7. 7

   Freeze the wrapped dough cylinders until solid, 2 to 4 hours. The wrapped dough may instead be frozen for up to 3 months.

   Start 4-hour timer
8. 8

   Heat the oven to 350°F (180 °C). Line baking sheets with parchment paper.

9. 9

   Using a sharp knife, cut 1/4-inch slices from one frozen dough cylinder, rotating the cylinder between cuts to help maintain its round shape. If the dough breaks apart, press it back together.

10. 10

    Arrange the slices 1 inch apart on the parchment-lined baking sheets.

11. 11

    Bake until the cookies are set and light golden around the edges, about 18 minutes.

    Start 18-minute timer
12. 12

    Transfer the cookies to a rack and let them cool completely. They will be fragile until cool. Repeat the slicing and baking process with the remaining dough cylinder.

Dip the Cookies

13. 13

    Line two baking sheets with parchment paper for the dipped cookies.

14. 14

    Place the chopped chocolate in a short glass or ramekin that is wide enough for dipping but narrow enough to leave at least 1 1/2 inches of chocolate at the bottom.

15. 15

    Microwave the chocolate in 20-second intervals, stirring between intervals, until smooth.

16. 16

    Dip each cooled cookie halfway into the melted chocolate, then dip the chocolate-coated portion into the sesame seeds. Transfer the cookies to the prepared baking sheets.

17. 17

    Let the chocolate set at room temperature or in the refrigerator.

18. 18

    Store the cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months.