Sesame sandwich cookies with jam

Ingredients:

• 1 and 1/4 cups whole wheat flour (see Note)
• 0.5 tsp baking powder
• 0.5 tsp of soda
• 1/4 teaspoon coarse salt
• 110 g unsalted butter at room temperature
• 3/4 cup light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 0.5 tbsp. tahini
• 0.5 cup white sesame seeds
• 1/3 cup of any jam or preserves

Preparation:

1. Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
2. In a small bowl, combine flour, baking powder, baking soda and salt.
3. Using a mixer on medium-high speed, beat the butter and sugar until fluffy, about 2 minutes. Reduce the mixer speed to medium, beat in the egg and vanilla extract until fully incorporated, then beat in the tahini until smooth. Reduce the speed to low, add the flour mixture, and knead until a smooth dough forms (it will be quite soft). Cover and refrigerate for 30 minutes (the dough will be soft but rollable).
4. Place the sesame seeds in a small bowl. Scoop 1 teaspoon of the dough into 2.5 cm balls, roll them in the sesame seeds, and place them 4 cm apart on the prepared baking sheets.
5. Bake the cookies until puffy, golden, and just firm, about 12 minutes, rotating the baking sheets halfway through. Let the cookies cool in the pan on a wire rack for 5 minutes, then transfer them to a wire rack to cool completely.

6. Assembly:
   

   Spread 0.5 teaspoon of jam on each cookie and top with another cookie, pressing lightly. Store in a tightly sealed container for 2 days; the cookies will soften overnight.
   
   

   Note

   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.