Little Turbans – a delicious recipe with butter, sugar, vanilla, tahini, whole wheat flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 325F.
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.
5
Combine well.
6
Pour sesame seeds into a small bowl.
7
Make 2 tablespoon balls from dough, about 24 plus some, and roll in sesame seeds.
8
Top each with a raisin.
9
Place cookies about 2 inches from each other on non-greased cookie sheet.
10
Bake for 11-13 minutes.
11
Do NOT over-bake.
12
The cookies need a little moisture to keep from crumbling apart.
13
Leaving the cookies on the baking sheet, cool on baking racks for 5 minutes before handling.
14
Again, to control the crumble factor.
673
kcal
Calories
28
g
Fat
99
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 6 tablespoons softened salted butter, 1 cup sugar, 2 teaspoons vanilla, 1 cup tahini, and more.
Yes, Little Turbans falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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