These simple and elegant holiday cookies are perfect for any cookie swap.
- 1 cup of butter (2 sticks), softened
- 3/4 cup powdered sugar
- 1/2 tsp kosher salt
- 1/2 tsp rose water
- 1/2 tsp orange blossom water
- 2 tsp milk
- 1 egg
- 2 cups flour
- 1/2 tsp baking powder
- 3 Tbsp black tahini
- 1 egg, slightly beaten
- 1/4 cup pistachio, chopped finely
- 1/4 cup raw sugar
- In the bowl of a stand mixer fitted with paddle attachment (or hand mixer) combine your softened butter and powdered sugar together and beat for 2-3 minutes until combined and fluffy.
- Add in your salt, waters, milk and egg, continue to beat for another 2 minutes.
- Turn mixer on low and add your flour and baking powder.
- Mix until a cohesive dough forms.
- Remove dough and split into two, use a scale to weigh even portions.
- Return one half to the mixer and add in your black tahini.
- On a sheet of parchment paper dusted with flour, place one piece of dough and top with another sheet of parchment. Roll into a rectangle about 10″x12″ and 1/8″ thick. Set on a sheet pan.
- Continue with your second piece of dough in the same manner.
- Place both flattened dough pieces in the fridge for 30-40 minutes until firm.
- Preheat oven to 350 degrees.
- Remove dough from fridge and begin assembling. Place your plain dough down first and then your tahini dough on top.
- Align so they are straight with one another and trim any excess edges that don’t align.
- Take the long edge and begin rolling the two doughs together tightly. Flatten as needed and continue to roll until the end. Trim any excess dough.
- Cut log in half and trim ends.
- Brush each individual log with beaten egg and roll into the pistachio and raw sugar mixture.
- Slice each log into thin cookies, about 1/4″ thick. Each log should make about 20 cookies (40 total).
- Place cookies on a parchment lined cookie sheet, about 20 should fit on one sheet at a time.
- Bake one sheet at a time for 12 minutes, until cookies are just set.
- Remove from oven, let cool and enjoy!
- Recipe adapted from The Kitchn
- Cookie logs can be wrapped and frozen for up to 3 months, allow dough to thaw for about 30 minutes, then slice and bake as directed.
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