These melt-in-your-mouth butter cookies get their lovely tender texture from the addition of a bit of tahini in the dough and the use of egg yolks instead of whole eggs. While sesame and pistachio are a beautiful combination, you can feel free to use whichever nuts you like and have on hand. Rich ma cadamia nuts or toasted almonds would also be especially nice. For an even more pronounced sesame flavor, toast the seeds before using. ...read more read less