Turkish Sand Cookies Curabies Recipes

Steps:

• Preheat oven to 300 degrees. In a mixing bowl, combine sugar, oil, baking soda and cinnamon. Add nuts and flour and knead together for 2 minutes until the dough is soft and smooth.
• Shape dough into walnut sized balls or triangles and place 1" apart on an ungreased cookie sheet. Bake 30 minutes until barely browned. Remove from oven and allow to cool before moving. Sift confectioners sugar over tops when completely cooled.
• Keeps well for a week in a tightly sealed container.

Steps:

• Preheat oven to 275 degrees.
• Beat margarine and sugar for 5 minutes.
• Dissolve soda in vinegar.
• Add to butter mixture.
• Add vanilla.
• Beat in flour.
• Add in chocolate chips.
• Drop by teaspoonfuls on ungreased cookie sheets.
• Bake for 28-30 minutes.

Steps:

• In a large bowl, add sugar to softened (not melted) margarine.
• Sift baking soda and flour together into a medium bowl.
• Add the flour-baking soda mixture to the margarine and sugar in the large bowl.
• Add vanilla.
• Wrap the dough in foil or wax paper, forming a snake-like roll.
• Chill overnight.
• Cut into slices.
• Place slices on greased baking sheet.
• Bake cookies at 350 degrees in oven for about 10 to 12 minutes, or until they turn a light tan color.
• Remove cookies from oven.
• Cool them on wire racks.
• Enjoy!

Steps:

• Preheat the oven to 180ºC / (350ºF).
• In an electric mixer, beat on medium speed the sugar, margarine and the lemon zest until a creamy mixture. Reduce the mixer speed to low, add the flour mixed with the baking powder and mix until obtain a compact mixture.
• Mold small portions of the dough with your hands and place them in muffin pans. Bake about 15 minutes until they begin to turn golden brown.
• Remove the cookies from oven and let cool slightly. Unmold and sprinkle the cookies with sugar and cinnamon.

Steps:

• Beat butter until light and fluffy using an electric mixer.
• Measure out just 125 grams of the granulated sugar and add to the butter, mixing well.
• Using a spoon, stir in the ground nuts, the flour, and 1 envelope of vanilla sugar (if you use the mixer now, you may toughen the dough).
• Form dough into two logs and wrap well in waxed paper; let chill until firm, at least 2 hours.
• Preheat oven to 150 C.
• Have ready baking sheets lined with parchment paper (or greased).
• Slice off rounds of dough, about 1 cm thick, and place onto baking sheets.
• Bake in the center of the oven approximately 20 minutes per batch (they will be fairly light in color when ready).
• While the cookies are baking, mix together the remaining 45 grams of granulated sugar and the remaining envelope of vanilla sugar and place in a bowl.
• When you pull the cookies out of the oven,give them a few seconds to cool enough to handle, then gently drop the warm cookies one at a time into the sugar mixture to coat, then let them cool completely.
• They should be covered in the sugar mixture on all sides.

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.