Lemon Sesame Cookies

Ingredients:

Cookie

• 2 cups premium flour
• 0.5 tsp baking powder
• 0.5 tsp of soda
• 0.5 tsp salt
• 6 tablespoons unsalted butter, room temperature
• 1 cup dark brown sugar
• 2/3 cup tahini, mix well
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1/4 cup sour cream

Glaze

• 1.5 cups powdered sugar
• 1 teaspoon finely grated lemon zest + 3+4 tablespoons lemon juice
• A pinch of salt

Preparation:

1. Bake the cookies:

   
   In a medium bowl, combine the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and brown sugar with a mixer on medium-high speed until fluffy, 3-4 minutes. Stir in the tahini. Beat in the eggs one at a time, beating thoroughly, then whisk in the vanilla extract. Reduce mixer speed to low; beat in the flour mixture in two additions, alternating with the sour cream. Cover the dough with plastic wrap and refrigerate for 1 hour.
   
2. Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper. Using 1 tablespoon of dough at a time, form balls and place them 1.5 inches (4 cm) apart on the prepared baking sheets. Bake until the cookies are set around the edges but still soft in the centers, 12 to 14 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.

3. Prepare the glaze:

   
   In a medium bowl, combine the powdered sugar, lemon zest, 3 tablespoons lemon juice, and salt and whisk until smooth (if the glaze is too thick, add more lemon juice 1 teaspoon at a time). Drizzle the glaze over the cooled cookies. Let set for about 10 minutes.