Tahini in desserts is a popular trend right now, but it's certainly nothing new. It's been used in Middle Eastern desserts for a long time — it's the peanut butter of the Middle East. Not quite as sweet, but as deliciously nutty, these tahini cookies are like grown up peanut butter cookies.
Preheat oven to 350°. Line baking sheets with parchment.
Whisk together flour, baking soda, and salt in a bowl.
Cream brown sugar, tahini, granulated sugar, shortening, butter, eggs, and vanilla in another bowl with a hand mixer on low speed. Increase speed to high and beat until fluffy. Stir flour mixture into creamed mixture until combined; chill dough 30 minutes.
Scoop dough with a #40 scoop (about 1½ Tbsp.); roll into balls, then roll in sesame seeds. Arrange dough balls on prepared baking sheets, spaced 2 inches apart. Flatten cookies with a fork in a crisscross pattern.
Bake cookies on center rack until edges are set and tops are just slightly brown, 11–13 minutes. Let cookies cool on baking sheets 2 minutes, then transfer to a rack to cool completely.
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Cholesterol 14mg 4%
Sodium 142mg 5%
Carbs 19g 6%
*Percent Daily Values are based on a 2,000 calorie diet.