Un kurabiye translates to flour cookies in Turkish. They are much like a butter or shortbread cookie: crumbly, a bit dry and not too sweet. It’s the perfect tea time cookie! For these cookies, I used Turkish measurements, but I tried my best to convert it into American measurements. Cups and spoons are measured differently, so if you have any questions please feel free to ask.
I chose to cut these cookies into squares; you can scoop them and make them balls, or cut them into diamonds, and you can add nuts or dried fruit if you like. Another option is to make them into thumbprint cookies and fill the center with jam.
I used a regular* spoon for measuring the icing (powder) sugar and cornstarch, you can do that as well or use a measuring spoon. I did not level.
*The kind of spoon you eat your cereal with 😉
I used a Turkish coffee cup to measure the oil which comes up to just about the 1/4 cup line in a measuring cup.
What you will need:
- 1 cup unsalted softened butter
- 1/4 cup oil of your choice, I used sunflower
- 4 tbsp cornstarch
- 4 tbsp icing (powder) sugar
- 2 cups flour
Combine the cornstarch, icing sugar and flour together, and set aside. Cream together the butter and oil, add in the flour mixture and beat until it forms a smooth dough, just like any other cookie batter.
Divide dough in four even rolls, slightly flatten out with a fork and cut into bite size pieces. Place on a baking sheet lined with parchment and bake at 350 degrees for 10-12 minutes.
Dust with icing sugar if desired. Enjoy, Afiyet Olsun!