It is said that the history of cookies start in 7th century Persia. When we look at the Ottoman Empire map, we hear words like qurabiye, kurabie, kourabiethes and kurabii, and even though the word kurabiye sounds very much like Arabic, it is still assumed to have its roots in Turkish.
We run into different applications of flour cookies, with a name like polvoron in Spain, and as wedding cookies in Mexico.
Bu tarif de benden bir uyarlama. 🙂
ingredients
- 120 grams butter
- 60 ml olive oil
- 60 grams powder sugar
- 1 tsp vanilla extract
- 25 grams starch
- 130 g flour
- 130 grams whole wheat flour
- Turkish delight, small dice
preparation
- Cream butter, oil, 45 g powder sugar and vanilla extract.
- Sift starch and both flours onto the butter mix. Knead until not sticky. Dough should hold together when squeezed.
- Portion dough into nut sized (10-12 g) pieces and roll. Place a piece of delight in the middle, wrap around, sealing to completely enclose. Place on a parchment paper lined tray.
- Bake for 20-25 minutes in the preheated 300°F (170°C) oven.
- Sift rest of the powder sugar on after cooled a bit.
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
- ps: Can substitute chocolate chip or walnut for Turkish delight.
- ps: If you don't have vanilla extract, use 2 tsp vanillin sugar sifted with the flour.
EN 
TR