Lemon Tahini Cookies

A quick experiment, based on a RR base I found online:

zest of 2 lemons
juice of 1 lemon
1 stick of butter, chilled (I used 1/3 tub of whipped butter)
1 1/2 c flour
1 c sugar
2 T tahini
1 egg
1/4 t salt
1/4 t baking soda

Preheat oven to 350. Line 2 cookie sheets with parchment paper, set aside. Using an electric mixer, combine the butter, sugar, lemon zest, lemon juice until fluffy. Add egg and tahini and beat until incorporated. Add flour, baking soda and salt. Mix until a uniform dough begins to form.

Scoop and slightly flatten 1-inch balls of dough onto cookie sheets. Bake for 15-20 minutes. I got 1 dozen medium-sized cookies out of this. The tahini wasn't really identifiable as a flavor, but I think it added a nice undertone to the bright citrus. I'll probably play around with this recipe some more. Also, I imagine if I wasn't in such a hurry and refrigerated the dough for a while before baking, they'd have been a little flakier. As it is though, they had a pretty good crumb.