Melt in your mouth Turkish shortbread cookies
Winter is in full swing across the United States and there is nothing more I’d rather do than bake with family and friends. I am always looking for the perfect cookie recipe to make during the holidays. Flour (shortbread) cookies are perfect for the holidays as they are easy to prepare and quick. With all the other sugary sweets during the holiday I crave a simple, yet delectable cookie. The cookies here are crumbly on the outside but become creamy as eaten. They are very addicting and can be enjoyed with coffee or tea.
Chocolate Cocoa Powder 100% cacao
Vanilla Baking Powder
Baker’s Secret Cooling Rack
Cuisinart Stainless Steel Mixing Bowls
Non-Stick Cookie Sheet
Ingredients:
- 1 cup butter (2 sticks or 250 grams), at room temperature
- ¼ cup Sunflower Oil
- 5 cups flour
- 1 cup corn starch
- 1 cup powdered sugar
- 1 pkg (1 1/2 teaspoons or 5 grams) Vanilla Powder
- powdered sugar, to garnish
- Cacao power – optional to taste
Directions:
In a medium bowl, combine butter and powdered sugar.
Add Sunflower oil
Add flour, vanilla powder and corn starch
After flour is gradually added and combined, knead dough until it is soft and non sticky dough. You might need to add a little more flour or reduce it a little depending on the dough.
Allow dough to rest in refrigerator for 5 minutes.
Meanwhile, preheat oven to 325 degrees F (160 degrees C).
Line baking sheet with parchment paper.
If you like cacao, separate dough and add cocoa powder to dough
Roll small balls between hands and place on baking tray. If using the cacao (coco powder) balls, press into flour cookie balls and seen above in the image.
Bake for 20-25 minutes.
Remove from oven and allow to rest for 5 minutes. Transfer to a wire rack and sprinkle with powdered sugar.
Bon appetit
Flour Cookies
Ingredients
- 1 cup butter (2 sticks or 250 grams), at room temperature
- ¼ cup Sunflower Oil
- 5 cups flour
- 1 cup corn starch
- 1 cup powdered sugar
- 1 pkg (1 1/2 teaspoons or 5 grams) Vanilla Powder
- powdered sugar , to garnish
- Cacao power - optional to taste
Instructions
- In a medium bowl, combine butter and powdered sugar
- Add Sunflower oil
- Add flour, vanilla powder and corn starch
- After flour is gradually added and combined, knead dough until it is soft and non sticky dough. You might need to add a little more flour or reduce it a little depending on the dough.
- Allow dough to rest in refrigerator for 5 minutes.
- Meanwhile, preheat oven to 325 degrees F (160 degrees C).
- Line baking sheet with parchment paper.
- If you like cacao (cocoa powder), separate dough and add cocoa powder to dough
- Roll small balls between hands and place on baking tray.
- Bake for 20-25 minutes.
- Remove from oven and allow to rest for 5 minutes. Transfer to a wire rack and sprinkle with powdered sugar.
- Bon appetit
Notes
**Cacao (cocoa powder) may be added to half the dough for a chocolate flour shortbread cookie.
*Store in an air tight container for up to a week.
Nutritional information is only an estimate and it's accuracy is not guaranteed to be exact.
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