Step 1

In a light-colored pot or skillet add cubed butter and melt over medium heat.

Step 2

The butter will start foaming, stir the butter for the next 5-7 minutes until you notice brown bits at the bottom of the pot and you’ll smell the nutty aroma.

Step 3

Remove from heat and pour into a dish then refrigerate until it solidifies. This will take about an hour.

Step 4

In a large mixing bowl, spoon the butter. Beat the chilled butter for 1 minute until smooth.

Step 5

Add the sugars and beat well.

Step 6

Pour in tahini then add egg and vanilla extract then beat to combine.

Step 7

Add just one tablespoon of the milk and mix well, keep the other one if you feel the dough is not moist enough.

Step 8

In another bowl, whisk flour, baking soda, and baking powder.

Step 9

Add the flour mixture to the butter mixture and mix well. Note1

Step 10

Cover with plastic wrap and refrigerate for 30 minutes or up to 3 days.

Step 11

Preheat oven to 350F

Step 12

Line a baking sheet with parchment paper.

Step 13

Remove cookie dough from refrigerator and scoop batter into balls pressing lightly on sesame seeds if using.

Step 14

Place cookies on the prepared baking sheet 2-3 inches apart. Cookies will spread. Note2

Step 15

Bake anywhere from 8-10 minutes on the middle rack of your oven. Remove from oven when the edges are lightly brown and the middle is still pale.

Step 16

Allow to firm up on the cookies sheet for a couple of minutes then transfer to a cooling rack.

Step 17

Allow the cookie sheet to cool completely before adding another batch of cookies.