Turkish Shortbread Cookie Recipe
When I was little, the shortbread cookie was the most common cookie my mother made. That's why this cookie recipe has a special place in me. Reminds me of my childhood. I suddenly return to the days when my mouth was white when I was eating the cookie, and the cookie crumbled from my hand as I tried not to spill it on the ground. I don't know how I loved such a difficult cookie to eat.
We didn't have many options back then though. We couldn't buy everything we wanted from the grocery store. We ate whatever our mother cooked at home. If you thought your mother wanted chocolate, our mothers would come up with an alternative that would never replace what you wanted so that I could bake you a cake. Even though we made a fuss at that time, then we started to understand how our mothers tried not to make us feel the absence.
Now, when I see families who get everything their child wants, I become happy both on behalf of the child and angry with the families sometimes for not giving their children the absence. They probably don't want to make their children go through their own troubles. But children who are accustomed to easy are brought up very unprepared for life in this way. That's why it needs to be well balanced.
Enjoy the recipe...
- 250 g of butter at room temperature,
- 1/4 cup of vegetable oil,
- 1/2 cup of powdered sugar,
- 1/2 cup of starch,
- 4 cups of flour,
- 10 g of vanilla powder,
- Powdered sugar for the top.
- Whisk together the butter and powdered sugar,
- Whisk in the vegetable oil,
- Add the starch, flour and vanilla slowly while mixing with your hands,
- Knead until you reach a soft cookie dough consistency,
- Refrigerate the dough for 15 mins,
- Form walnut size round balls from the dough and press with your palm to flatten them a little,
- Place on a baking sheet lined with parchment,
- Bake at 160 degrees celsius preheated oven for 13 mins,
- Remove from the oven, let them cool for 5 mins, sprinkle a generous amount of powdered sugar on top.