Halva Cookies

Crunch. No joke. Crunch. You'll need a cup of coffee. Or a glass of red wine. Or maybe a brandy. Or even milk. You'll need something to dunk these cookies in. They're super hard. And super tasty: sesame, a little savory, irresistible.

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HALVA COOKIES

Makes 40 cookies

• 10 ounces plain halva (a Middle Eastern sesame candy)
• 2/3 cup granulated white sugar
• 1/2 teaspoon salt
• 1/4 cup untoasted sesame oil or almond oil
• 2 tablespoons milk, plus more as needed
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour, plus more for dusting

1. Divide the oven into thirds with the racks. Heat the oven to 325F. Line two 13 x 18-inch baking sheets with parchment paper or silicone sheets.

2. Using an electric mixer at medium speed, combine the halva, sugar, and salt in a large bowl until crumbled together.

3. Add the oil, milk, and vanilla. Mix until smooth. Add the flour and mix just until the dough comes together. Add more milk in 1-teaspoon increments if needed. The dough should be dry but coherent. Do not use too much milk.

4. Lightly dust a clean, dry work surface with flour. Divide the dough in half. Roll each half into a 8 x 10-inch rectangle on the prepared surface. Cut each into 2-inch squares and place them about 1/2 inch apart on the prepared baking sheets. Use a fork to poke holes across the top of each square, about like the holes in a graham cracker.

5. Bake for 8 minutes. Rotate the sheets back to front and top to bottom. Continue baking until browned and firm, about 7 more minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool to room temperature, about 1 1/2 hours.