Tahini Shortbread Cookies

• 1 stick plus 2 tablespoons unsalted butter, softened
• 1 cup tahini, stirred
• 3/4 cup confectioners' sugar
• 2 teaspoons coarse sea salt, crushed
• 1 3/4 cups all-purpose flour
• 1/2 cup sesame seeds

1. In a medium bowl, using an electric mixer, beat the butter with the tahini, confectioners' sugar and salt at medium speed until smooth, about 3 minutes.
2. Add the flour and beat until incorporated.
3. Turn the dough out onto a work surface and knead just until it comes together.
4. Divide the dough in half and roll each piece into a 15-inch log, about 1 inch thick.
5. Scatter the sesame seeds on a sheet of parchment paper and roll the logs until completely coated.
6. Roll each log in parchment and refrigerate until chilled, at least 1 hour.
7. Preheat the oven to 325 and line 2 large baking sheets with parchment paper.
8. Unroll one log and slice it 1/4 inch thick.
9. Arrange the slices on the baking sheets.
10. Bake the cookies in the center and lower-thirds of the oven for about 25 minutes, or until golden, shifting the pans from front to back and top to bottom halfway through baking.
11. Slide the parchment onto a rack and let the cookies cool completely.
12. Repeat with the second log of dough.

unsalted butter, tahini, sugar, salt, flour, sesame seeds

Taken from www.foodandwine.com/recipes/tahini-shortbread-cookies (may not work)