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“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.”
READY IN:
41mins
SERVES:
24
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. In a large mixing bowl combine butter and sugar.
  3. Add tahini and vanilla.
  4. Using a sifter, combine flour, baking powder, cinnamon, ginger, and cloves and add to wet ingredients. Combine well.
  5. 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.
  6. Place cookies about 2 inches from each other on non-greased cookie sheet.
  7. Bake for 11-13 minutes. Do NOT over-bake. The cookies need a little moisture to keep from crumbling apart.
  8. 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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