I must say this time of year gets a bit stressful. But there is always time for cookies, am I right? Searching for the best cookies can be a tiresome task. Whether thinking about making a cookie box or just a lovely tray for the holidays, I am always trying to find the best cookies to include. I’ve been DYING to use some of the black tahini I picked up a few months ago and finally figured out the perfect recipe, Tahini Pinwheel Cookies.
Pinwheel cookies are super popular, especially around the holidays with the ability to make a fun red and green swirl effect. I thought going a little more subtle with these black and white cookies are just what your cookie tray needs.
A simple shortbread cookie dough is the base for these delights, but the added black tahini not only tints the dough a shade of dark grey, but gives these cookies a nutty and complex flavor. It wouldn’t be a Cosette’s Kitchen recipe without some signature flavors, a hint of orange blossom and rose waters and pistachio edges makes these cookies an unexpected Lebanese treat. I adore melding American traditions with Lebanese flavors.
While these cookies look complicated, they are very easy to put together. Layering the two dough and rolling gives them the fun pinwheel effect.
- A simple shortbread dough is mixed
- The dough is divided and black tahini is added to one half of the dough
- Each dough is rolled out then placed in the fridge
- After time chilling, the doughs are stacked, trimmed and rolled
- The exterior is dipped in a pistachio mixture and cookies are sliced and baked
What better way to celebrate the holiday season than with a cookie party. These Tahini Pinwheel Cookies will be the hit of your cookie swap. A simple and elegant cookie to share with friends. Even better, I’ve managed to put together a little Virtual Cookie Party this year. A group of foodies and bloggers sharing some of their favorite cookie recipes. Be sure to check out the hashtag below for ultimate cookie inspiration! https://www.instagram.com/explore/tags/virtualcookieparty2019/
Here are some popular bloggers that are sharing their favorite cookie recipes as well, check out their pages for more inspiration this holiday season.
- Kathryn Pauline’s Sesame Blossom Cookies
- Candice Walker’s Dark Chocolate Gelt with Matcha Mousse
- Tawnie Graham’s (Krolls_Korner) White Chocolate Cranberry Cookies
- ¡Hola! Jalapeño Peppermint Mocha Milk Fudge
- Rylee Foer (About to Sprout) Spiced Honey Cardamom Cookies with Orange Glaze
- Gina Fontana (Healthy Little Vittles) Cookie Dough Stuffed Dates
- Christine Ma (Cherry on My Sundae) Southern Butter Pecan Skillet Cookie
- Alexa Blay’s (Key To My Lime) Gluten Free Vegan Sugar Cookies for Cutouts
- Tamara Giebel (The Herbalist & The Carnivore) Chocolate Espresso Dipped Hazelnut Lace Cookies
- Ashley Cuoco’s (ashcuoco) Stamped Citrus Shortbread
- Mike Johnson’s (MikeBakesNYC) Chocolate Peppermint Macarons
- Elizabeth Waterson (ConfessionsOfABakingQueen) Viennese Whirls
- Erin Kowal’s (Down to a Simmer) Date Drop Cookies
- Lily Morello (lilybubbletea) Holiday Fuel Cookies
- Kathleen Culver (The Floured Table) Triple Ginger Molasses Cookies
- Taylor Carson (Crust and Confections PNW) Chewy Ginger Molasses Cookies
- Kimberlee Ho (kickassbaker) White Chocolate Peppermint Ice Cream Sandwiches
- Cindy Feingold (saltandserenity) Chocolate Dipped Mint sandwich Cookies
- Tamara, Tina, Tara (ThreeTeasKitchen) https://threeteaskitchen.com/lawzena/
- Jean Choi’s (whatgreatgrandmaate) Cranberry Pistachio Paleo Chocolate Cookies
- Tristin Rieken’s (onearmedmama) Gingerbread Crinkle Cookies
- Kathryn (wornslapout) Rocky Road Chocolate Bark
- Taylor (allpurposeflourchild) Mulling Spice and Orange Marmalade Thumbprint Cookies
- Dana (olivemeetscoconut) Cranberry Orange Halaweh Cookies
- KendellKreations Pecan Butter Balls
- Kristine Hinterkopf (TheEarnestBaker) Smoked Sea Salt and Bourbon Cowboy Cookies
- Anita (cookonawhim) Cranberry and Rosemary Tassies
- Casey Colodny (TheMindfulHapa) Paleo Soft Ginger Cookies
- Emma Duckworth (Emma Duckworth Bakes Cranberry Orange Shortbread Cookies
- Kat Higashiyama (Pasta Ragazza) Chocolate and Coffee Biscotti
I hope you enjoy this recipe and are able to share this holiday season.
As always, I love seeing your creations. Please leave a review or share your dish with me on social media. You can find me on Facebook, Instagram,
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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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