Little Turbans

"Spiced tahini cookies that look adorable and taste divine. High Altitude Note: Cut baking soda to 7/8 tsp, add 2 T more tahini and 2 T milk. Bake at 345°F for only 11-13 minutes. Salt Note: If you use unsalted butter add 1/4 tsp salt to the recipe with the flour. Sesame Seed Note: Use hulled seeds."
 
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photo by Annie Made photo by Annie Made
photo by Annie Made
Ready In:
41mins
Ingredients:
11
Yields:
24 cookies
Serves:
24
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ingredients

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directions

  • Preheat oven to 325°F.
  • In a large mixing bowl combine butter and sugar.
  • Add tahini and vanilla.
  • Using a sifter, combine flour, baking powder, cinnamon, ginger, and cloves and add to wet ingredients. Combine well.
  • Pour sesame seeds into a small bowl. Make 2 tablespoon balls from dough, about 24 plus some, and roll in sesame seeds. Top each with a raisin.
  • Place cookies about 2 inches from each other on non-greased cookie sheet.
  • Bake for 11-13 minutes. Do NOT over-bake. The cookies need a little moisture to keep from crumbling apart.
  • Leaving the cookies on the baking sheet, cool on baking racks for 5 minutes before handling. Again, to control the crumble factor.

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RECIPE SUBMITTED BY

I'm an all around crafty girl and love doing it all myself. Whether it's crocheting myself a cozy cap, building a jewelry organizer, blogging, or cooking a fab meal for friends, I love creating. I don't have a favorite cook book, though I do have favorite TV Chefs, Giada de Laurentiis, Ina Garten, and Jamie Oliver... They all present food in delicious but accessible and simple manners. I appreciate that. In the kitchen I love having fresh herbs, fruits, and vegetables at hand at all times so I can cook whenever the mood strikes me, which is often. I used to bake a lot but now I don't as much which is a shame, maybe one day I'll get back into that.
 
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