The sesame plant the one of the first crops cultivated for its oil in Egypt and the Near East. The name sesame is one of the few words to have passed into modern languages from the ancient Egyptian word sesemt.

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ sticks unsalted butter, room temperature
¾ cup sugar
3 tablespoons honey
¾ cup tahini
¼ cup chopped dates
½ cup toasted sesame seeds

Preheat to 350° F.

Whisk flour, baking powder, and salt in a medium bowl.

In the bowl of a standing mixer - or using an electric mixer - beat the butter, sugar, and honey until light and fluffy. Beat in tahini until combined then add the flour mixture in two additions, beating after each addition until fully combined.

Mix in the chopped dates using a spatula. (The dough will be a little sticky.) Place sesame seeds in a small bowl.

Scoop out heaping tablespoons of dough, roll into balls and flatten slightly. Dip tops in sesame seeds, pressing lightly to adhere, then place, sesame side up, on two parchment-lined baking sheets. Bake until golden brown, 13 to 15 minutes. Let cool on baking sheets. The cookies will firm as they cool.

Pro tip: These cookies make the most amazing ice cream sandwiches. When completely cool, spread the flat side of one cookie with vanilla ice cream, top with a second cookie, sesame side up. Press down firmly to distribute the ice cream evenly between the cookies. Serve immediately or wrap in parchment and freeze.

Makes about 2 dozen cookies

Recipe from Bon Appetit but with the addition of dates.