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1
Combine honey and water in a small saucepan.
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2
Place over medium heat and bring to a simmer, stirring until honey dissolves (Around 3 minute).
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3
Remove from heat and let it cool down.
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4
Toast the sesame seeds in a dry skillet over medium heat for 3-5 minutes until lightly browned, stirring occasionally. Set aside to cool.
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5
In a large bowl cream the butter and sugar (or use your hands).
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6
Add ground mahlab and baking powder and mix.
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7
Add yeast and flour and mix until homogeneous. Gradually add the milk to form a smooth hard dough (you might use less milk to avoid a tender dough).
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8
Cover dough in plastic wrap and let it sit at room temperature for at least 15 minutes.
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9
Pre-heat the oven to 325u00b0F (160u00b0C) and line two large baking sheets with parchment paper.
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10
Pour enough honey syrup on a medium sized plate just to cover the surface and sprinkle the sesame seeds on top (don't use all the sesame, just enough to cover the syrup). Place the chopped pistachios on another shallow plate.
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11
Shape about a teaspoon of dough into a ball and flatten slightly with the palm of your hands.
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12
Dip one side into pistachios, flip and press the other side with the sesame mixture using your fingers to press the dough into a flat disc.
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13
Place the cookies sesame side up on the baking sheet about an inch (2 cm) apart.
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14
Bake for 25-30 minutes, rotating halfway, until the edges are a deep golden color.
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15
Store in an air tight container up for up to two weeks or freeze for up to 2 months.
