Little Turbans
photo by Annie Made
- Ready In:
- 41mins
- Ingredients:
- 11
- Yields:
-
24 cookies
- Serves:
- 24
ingredients
- 6 tablespoons softened salted butter
- 1 cup sugar
- 2 teaspoons vanilla
- 1 cup tahini
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ground ginger
- 1⁄8 teaspoon ground cloves
- 1⁄3 cup sesame seeds
- 1⁄8 cup raisins
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
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.