-
1
Preheat the oven to 375 degrees F. Line 2 baking sheets with silicone mats or parchment, or coat them with nonstick cooking spray.
-
2
Whisk the flour, baking powder and salt together in a medium bowl.
-
3
Beat the eggs and yolks with the sugar in a large bowl with an electric mixer until very light and fluffy, about 2 minutes.
-
4
Beat in the tahini, oil and vanilla.
-
5
Stir in the flour mixture until combined to make a soft dough.
-
6
Cover the dough and set aside for 5 minutes before forming into rings.
-
7
Pinch off a walnut-sized piece of dough and roll it into a rope that is about 5 inches long and 3/8-inch thick.
-
8
(Dust your hands and the parchment lightly with flour if the dough is sticky.)
-
9
Pinch the ends of the rope together to form a ring.
-
10
Repeat until all the dough has been formed into rings.
-
11
To glaze the cookies: Put the sesame seeds on a small plate.
-
12
Whisk the egg white and honey together, and then brush each ring with the mixture.
-
13
Then immediately dip the ring into the sesame seeds.
-
14
Place the rings seeds side up, on the prepared baking sheet at least 1 inch apart.
-
15
Bake rings until lightly browned, about 15 to 20 minutes.
-
16
Transfer from baking sheet and cool on wire racks.
-
17
Serve.
-
18
Busy baker's tips: These cookies keep for a couple weeks stored in an airtight container at room temperature.
-
19
They can also be double-wrapped in plastic wrap and frozen for up to a month.
