Turkish Eyes Cookies Recipes
TURKISH EYES COOKIES
Make and share this Turkish Eyes Cookies recipe from Food.com.
Provided by littlemafia
Categories Dessert
Time 40m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Lightly grease cookie sheets or line with parchment paper.
- Cream butter.
- Add the sugar and cream until smooth.
- Add salt and vanilla.
- Stir in flour.
- Knead until smooth.
- Roll out dough between two pieces of wax paper until 1/4" in thickness.
- Carefully remove the top sheet of wax paper.
- Cut out equal number of 3" circles and 1" circles.
- Place on cookie sheets about 1" apart.
- Bake 10-12 minutes or until golden brown.
- Transfer to wire racks to cool.
- Spread the jam on the 3" circles, leaving a 1/4"-1/2" border all around.
- Dust the 1" circles with powdered sugar and place in the center of the jam-lined cookies.
- Let cookies set.
Nutrition Facts : Calories 154, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 64, Carbohydrate 20, Fiber 0.4, Sugar 8.1, Protein 1.5
UN KURABIYESI - MELT IN THE MOUTH TURKISH SHORTBREAD COOKIES!
In North Africa & the Middle East are many variations of the humble shortbread, they all go by different names but are all very similar in taste & appearance. This Turkish recipe is very similar to my favourite Algerian shortbread called Ghraybia. I also like to make these using 2 cups of Self Rising flour (omitting the baking powder) & to use a mix of 3 tbsp ghee plus margarine to make 2 cups (when doing this I omit the vanilla as I like to taste the sweetness of the ghee).
Provided by Um Safia
Categories Dessert
Time 30m
Yield 25 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 160c.
- In a medium sized mixing bowl, cream 1/2 a cup of the icing sugar, the butter & the vanilla.
- Sift the flour and the baking powder, slowly add to the creamed butter. Mix well with a wooden spoon.
- One thoroughly combined, roll a teaspoonful of the dough at a time into balls. Place the balls on a baking tray lined with parchment or baking paper.
- Bake for 15-20 minutes, they should be cooked through - firm - but remain pale in colour.
- Dust the shortbread straight from the oven with some of the remaining icing sugar (sieved).
- Allow to cool, then just before serving dust again with the rest of the icing sugar.
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