Preheat the oven to 350° and line a baking sheet with parchment paper.

Place the date paste and butter in a medium bowl and microwave for 1 minute. Mix until evenly combined and easy to work with. Add 30 seconds at a time in the microwave if needed. (Alternatively, heat in a small pan on the stove).

On a clean work surface, roll out one fourth of the dough into a ⅙” circle. Using a 3” diameter glass, cut circles in the dough. Reserve the leftover dough between the circles for k’aakat (see headnote).

Place 1 ½ teaspoons of the date mixture in the center of each circle. Gather the edges of the circle to the center and pinch closed making a small parcel. Then flip so the seam is down and flatten into a disc with the palm of your hand. Place on the prepared baking sheet. Repeat with remaining filling and dough.

Lightly brush each cookie with the egg and sprinkle with sesame seeds.

Using the handle of a wooden spoon dipped in the egg wash, make 3 holes in each cookie (to release any air pockets).

Bake, rotating the pan halfway through, until golden brown, 20-24 minutes (baking time will be longer if you bake more than one sheet of cookies at a time).

Let cool, then serve or freeze until serving.