Turkish · Dessert
Turkish Shortbread Cookies with Powdered Sugar
A classic Turkish tea-table cookie, kurabiye, made from a short, crumbly butter dough bound with cornstarch for a melt-in-the-mouth texture, baked pale, then dusted thickly in powdered sugar after cooling.
$0
15 minsPrep
17 minsCook
52 minsTotal
EasyLevel
Nutrition per serving
238Calories
2.2gProtein
11.6gFat
31gCarbs
11.2gSugar
0.6gFiber
285mgSodium
30mgChol
7.2gSat Fat
27mgPotassium
7mgCalcium
1mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Turkish Coffee with Raki
local
Turkish Tea (Çay)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
In a bowl, beat the softened butter and fine sugar together until pale and creamy, about 2 minutes.
2
Mix in the vanilla extract.
3
Sift the flour, cornstarch and salt together, then fold into the butter mixture until a soft, non-sticky dough forms.
4
Divide the dough into 4 equal pieces and shape each into a small crescent or round disc about 2cm thick.
5
Place the shaped cookies on a baking sheet, spaced apart, and chill for 20 minutes to firm up.
6
Bake at 160°C (320°F) for 16-18 minutes, until the bottoms are just barely golden but the tops remain pale.
7
Cool the cookies on the tray for 5 minutes, then transfer to a wire rack to cool completely.
8
Once fully cooled, sift the powdered sugar generously over the cookies to coat them on all sides.
9
Serve 2 cookies per portion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 28g28g Butter, softened,
- 40g40g All Purpose Flour, sifted,
- 10g10g Cornstarch,
- 12g12g Sugar White, fine,
- 2g2g Vanilla Extract,
- 1g1g Salt,
- 10g10g Sugar White, ground to powder, garnish, 1
