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Prep Time: 30 Minutes Cook Time: 11 Minutes |
Ready In: 41 Minutes Servings: 6 |
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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. 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:
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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