Blissball, Carob Chip, Liebling, Orange Almond, Cinnamon Snow, Peanut Butter, Peanut Butter Date, Gingersnap, Anise, Chinese Almond

(cookies pictured clockwise starting at top (noon):Peppermint blissballs, carob chip, lieblings, orange almond, cinnamon snow, peanut butter, peanut butter date, gingersnap, anise, Chinese almond)

I had become familiar with the concept of a non-bake cookie made with carob powder and raisins.  The raisins and honey add sweetness and moisture to the dry carob powder, and Hans and I decided to use peanut butter as the chief binder for the ingredients.  Hans was a person of great intelligence and culture, and he used to venture out to the Goethe Institute on Lake Shore Drive to read German literature and poetry.  He named this cookie liebling, which in German means “a thing you love.”


2/3 cp. natural salted peanut butter

1/3 cp. tahini

2/3 cp. honey

2/3 cp. carob powder

2/3 cp. raisins

2 tsp. oil, approximately


  1. Mix the peanut butter, tahini, and honey in a medium-size bowl.
  2. Add the carob powder and raisins to be liquid ingredients and mix thoroughly. If the carob powder is lumpy, push it through a metal sieve.
  3. Add the oil and mix thoroughly. The dough should neither be crumbly nor stick to your hands.  If the dough is too dry and crumbly, add a bit more oil.
  4. Break off pieces of dough and roll them into balls 1” in diameter. Roll the balls in shredded coconut or sesame seeds and place on a large plate.
  5. Refrigerate the balls for one hour to stiffen.  Makes 3 dozen.


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