2 cups (250g) AP flour
1 cup (80g) unsweetened cocoa powder, plus more for dusting
3/4 tsp salt
1 1/4 cups (283g) butter, softened
3/4 cups (150g) sugar
1 tsp vanilla
1/2 cup (113g) butter, softened
1/4 cup (56g) tahini
1 1/2 cups (187g) powdered sugar
1 tsp vanilla
1/2 tsp salt
Oven 325 F. Line two baking sheets with parchment and set aside.
In a small bowl, whisk together the flour, cocoa powder, and salt.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. mix in the vanilla. slowly add the dry ingredient mixture and beat until it comes together in a ball.
Dust counter with cocoa powder roll out your dough to around 1/4 inch thick and cut out 2-inch circles. Transfer them to baking sheet, using an offset spatula, placing them about an inch apart. Re-roll scraps and cut out remaining circles. (The dough can also be made a day in advance, wrapped in plastic and chilled)
Bake the cookies for about 20 minutes, or until the tops are no longer shiny. Transfer to a rack and cool completely.
In the bowl of a stand mixer fitted with the whisk attachment, beat together the butter and tahini until creamy. Add the powdered sugar, vanilla and salt and beat to combine.
Fill a piping bag with the filling and pipe a blob onto the center of half the cookies. Top them with the rest of the cookies to make little sandwiches.