👨‍🍳 作り方

1. 1

   Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

   💡 プロのコツ: Preheating ensures even baking.
2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt.

   💡 プロのコツ: Sifting the dry ingredients can lead to a lighter cookie.
3. 3

   In the bowl of a standing mixer (or using an electric hand mixer), beat the butter, sugar, and honey until light and fluffy.

4. 4

   Beat in the tahini until combined.

   💡 プロのコツ: Ensure the tahini is well incorporated for a smooth dough.
5. 5

   Gradually add the flour mixture to the wet ingredients, beating after each addition until just combined. Mix in the chopped dates using a spatula.

   💡 プロのコツ: Do not overmix the dough once the flour is added.
6. 6

   Place sesame seeds in a small bowl. Scoop out heaping tablespoons of dough, roll into balls, and flatten slightly. Dip the tops of the balls into the sesame seeds, pressing lightly to adhere.

   💡 プロのコツ: Rolling the dough into uniform sizes ensures even baking.
7. 7

   Place the cookies, sesame seed side up, on the prepared baking sheets.

   💡 プロのコツ: Leave some space between cookies as they might spread slightly.
8. 8

   Bake for 13 to 15 minutes, or until golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

   💡 プロのコツ: Cookies will firm up as they cool.