Saturday, August 20, 2011

Made This: Little Turbans

Today I made these spiced tahini cookies that look adorable and taste divine. I was craving cookies last night and have always wanted to make tahini cookies, so I did a little research for basic recipes, stewed around in my cupboard for spices, and then whipped my own together... Not bad for an original creation. I dubbed them Little Turbans because that's what they look like and they're inspired by eastern flavors. Yum!

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.


  • 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 seed
  • 1/8 cup raisins


  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.

    Hope you enjoy!

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