This recipe is adapted from our friend Lior Lev Sercarz's "A Middle Eastern Pantry." 

INGREDIENTS 
1/2 c sugar
Zest of 1 lemon
8 tbsp unsalted butter, room temperature
3/4 c Seed + Mill Organic Tahini, well stirred
1 tsp vanilla extract
1 1/4 c all-purpose flour 
3/4 tsp Jacobsen Salt Co. Lemon Zest Salt, plus more to garnish
1 tsp baking powder
1/4 tsp baking soda
4oz Seed + Mill Halva, cut into 1-inch cubes (we used Pistachio)
Chopped pistachios, to garnish 

STEPS

1. Combine the sugar and lemon zest in a small bowl. Using your hands, pinch the zest into the sugar until the mixture resembles the texture of wet sand. This extracts the essential oils from the zest and maximizes the citrus flavor and aroma-- it should be very fragrant! 

2. In a stand mixer fitted with a paddle attachment, cream the butter and sugar mixture on high until light and fluffy. Add the tahini, vanilla and lemon zest salt and mix on low until combined, scraping down the sides as needed. 

3. Add the baking powder and flour to the tahini mixture, then mix on low, scraping down the sides once or twice, until just combined. 

4. Line a sheet pan with parchment paper and divide the dough into balls roughly the size of a golf ball. Place on the prepared baking sheet and press your thumb into the center of each cookie to create a divot for the halva. Cover and refrigerate for at least 30 minutes or up to overnight.

5. Preheat the oven to 375°F. Remove the cookies from the fridge and place a cube of halva in the center of each cookie. Sprinkle with chopped pistachios and a bit of the lemon zest salt, then place in the oven until the edges begin to brown (about 12-14 minutes). Let the cookies cool completely and enjoy!