This weekend, we did a tea tasting in Berkeley. And for each pot of tea ordered, we got to try two cookies. I opted for a mung bean apricot thumbprint cookie and a tahini cookie. I was immediately inspired to create a version of my own! Ingredients 1 cup flour ½ cup rolled oats ⅓ cup organic powdered sugar ⅓ cup tahini (sesame paste) 1 egg ¼ teaspoon pure vanilla extract or paste ¼ cup olive oil ½ teaspoon salt (I used some vanilla salt) 1 Tablespoon black sesame seeds 1 Tablespoon white sesame seeds 1½ Tablespoon organic granulated sugar Also needed: scoop, baking sheets, parchment paper Procedure Preheat oven to 350 degrees Fahrenheit. Place flour, oats, powdered sugar, tahini, egg, vanilla, and olive oil in a bowl. With a pastry cutter, blend the dough until pea-sized chunks form. Press the dough into a ball. Mix the sesame seeds and sugar together in a shallow bowl. Form dough into 1-inch balls - I used a cookie scoop - and roll them in the sesame see...