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Sunday, March 2, 2014

Tahini Raisin Coconut Cookies

Although I've made tahini cookies a million times, I don't always post the finished tweaked recipe and I'm getting slightly better at presenting them, so I wanted to share some of the love this time.
Yield 40 cookies
40g all purpose flour
240g whole wheat flour (2 cups total flour)
pinch of salt
90g desiccated coconut
100g butter
80g sugar
70g malt syrup (or molasses)
1 tsp vanilla sugar 

1 tsp cinnamon 
200g (3/4 cup) tahini
handful pureed raisins (I blended them with some tahini)
4 Tbsp milk (as needed)
Black sesame seeds
White sesame seeds
1.  Sift together the flours and salt.  Set aside.
2.  Cream the butter, sugar, and malt syrup together until smooth.
3.  Add the vanilla sugar, cinnamon, tahini, and blended raisins.  Beat well until mixture is homogenous.
4.  Fold in the coconut.  At this time, if you are using a whip, switch tools.  Use a wooden spoon for the next steps.
5.  Pour the dry ingredients into the wet ingredients while mixing, little by little until all the flour is incorporated.  Halfway through, you will ditch the spoon and start kneading with your hands. 
6.  Knead for a while until you can just barely make it hold together when you make a ball in the palm of your hands with the dough.  If it's too crumbly, knead in some milk.
7.  Preheat the oven to 350°F 175°C.
8.  Make tablespoon sized balls with the dough.  Press each ball tightly so it doesn't crumble. Dip into the topping of your choice, then press into a cookie shape on your oven tray or cookie mat.
Isn't my new cookie mat pretty?
9.  Cook for 12-15 minutes, then transfer to a wire cooling rack.

I really enjoyed the addition of raisins and coconut in this cookie.  They give it a completely different angle.
I'm digging raisins these days....
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