Makes 24 cookies

Ingredients

- 2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp sea salt ( or 1/2tsp kosher salt)
- 3/4 c unsalted butter, room temp
- 3/4 c sugar
- 3/4 c tahini

-1/4 c sesame seeds, toasted

1/2 jar Unicorn Garden Jam

Directions

- Whisk flour, baking powder, and salt in a medium bowl.

- Using an electric mixer on medium speed, beat butter & sugar in a large bowl until light and fluffy, about 3 minutes.

- Beat in tahini, then add dry ingredients in 2 batches, beating after each addition until fully combined. Dough will be slightly sticky.

-Place sesame seeds in a small bowl. Scoop out heaping tablespoons of dough (about 1 oz.) and roll into balls. Dip tops of balls in sesame seeds, pressing to adhere, and place, sesame side up, on 2 parchment-lined baking sheets, spacing about 2" apart.

- Press your thumb into the center of each cookie to leave a little well.

- Add 1 tsp of jam to the center of each cookie

-Bake cookies, rotating baking sheets halfway through, until golden brown, 13–15 minutes. Let cool on baking sheets (cookies will firm as they cool).

* Make these vegan:

• Sub the butter w/ vegan butter & cut the salt (most vegan butters are salted)

*** Images by Samantha Hillman ***

*** Recipe adapted from Bon Appetit***