- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup plus 2 tablespoons unsalted butter
- 1/4 cup tahini
- 2 tablespoons toasted sesame oil
- 1 tablespoon unsulphered molasses or honey
- 1/2 cup light brown sugar
- 1 teaspoon vanilla
- 1/2 cup dried currants
- 1/2 cup sesame seeds
How to make this recipe
In a medium bowl, whisk the flour, baking soda, and salt and set aside.
In a large bowl, using a handheld electric mixer, beat the butter together with the tahini, sesame oil, molasses, brown sugar and vanilla at medium speed until creamy, about 4 minutes. Reduce the speed to low and add the dry ingredients, mixing until just combined. Add the currants to the dough and mix until evenly distributed. Cover the bowl with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 350° with the racks placed in the lower and upper-half positions. Line two baking sheets with parchment paper and set aside.
Add the sesame seeds to a shallow bowl and set aside.
Scoop 1 1/2 tablespoon-size balls of dough and form into round balls. Working in batches, roll each ball in the sesame seeds while gently pressing the seeds into place to coat. Arrange at least 2 inches apart on the parchment paper lined baking sheets. Bake for about 8 minutes for soft cookies or about 12 minutes for crisp cookies. They should be dome-like in shape and light golden brown in color. Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks.
The cookies will keep covered and stored in an airtight container for up to 3 days and also freeze well for up to two weeks.