If you love both halvah and shortbread, these cookies are for you.

• You can use either sesame butter (made from toasted, unhulled seeds) or tahini (made from raw, hulled seeds) with equally good results. Just be sure whichever you use is soft and fluid enough to drip down in a steady stream from a spoon. Soften by stirring.

• I love to cut these cookies in the shape of stars. But you can make them any shape you like„they will still have the same flavor.

* You can chill or freeze the dough practically indefinitely if you wrap it well and seal it in a plastic bag. Let it warm up almost to room temperature before rolling.

1. Preheat the oven to 375°F. Lightly sprinkle a baking tray with sesame seeds.
2. Cream together the butter, sesame butter or tahini, and sugars in a medium-large mixing bowl. Add the eggs one at a time, beating well after each. Beat in the vanilla.
3. Sift the flour, baking powder, and salt directly into the butter mixture, and stir until thoroughly combined. Turn out the dough onto a lightly floured surface, and roll 1/8-inch thick. Cut into 2 1/2-inch shapes with a knife or a cookie cutter and place on the prepared baking tray.
4. Sprinkle the tops with a few sesame seeds and some sugar, and bake for 12 to 15 minutes, or until lightly browned around the edges. Cool on a rack for at least 10 minutes before serving.