It's hard to beat a classic shortbread cookie, but this version gives the original a run for its money! It uses both sesame seeds & tahini to add a toasty nuttiness to the buttery, crumbly cookie we all know and love. Give this recipe your personal twist with an extra sprinkle of something unexpected, like sumac, flaky salt or cinnamon!

INGREDIENTS
1 ¼ sticks butter
1 ½ c flour 
⅔ c powdered sugar
1 ½ tsp Kosher salt 
¼ c sesame seeds 
⅓ c Organic Seed + Mill Tahini 

STEPS
1. Preheat the oven to 325° F. Line a rimmed baking sheet with parchment. 
2. In a small saucepan, melt the butter over medium heat, then set aside to cool. 
3. In a medium bowl, combine flour, powdered sugar, salt and sesame seeds. 
4. Mix the tahini into the cooled, melted butter. Pour into the dry ingredients and stir with a spatula until the dough forms; you may need to knead it with your hands a few times to incorporate all of the flour. 
5. Press the dough into a roughly 8x8 inch square. Prick the dough with a fork and chill for at least 30 minutes. 
6. Once chilled, cut the dough into 2 inch squares.
7. Bake for 30-40 minutes, until lightly golden brown all over.