Turkish Shortbread Un Kurabiyesi Food

TURKISH SHORTBREAD (UN KURABIYESI)

Turkish Shortbread (Un Kurabiyesi) image

Make and share this Turkish Shortbread (Un Kurabiyesi) recipe from Food.com.

Provided by momaphet

Categories Dessert

Time 45m

Yield 18-20 cookies

Number Of Ingredients 6

Ingredients

1 cup unsalted butter, room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract or 1 teaspoon vanilla powder
2 cups flour
1/2 teaspoon baking powder
1/2 cup powdered sugar

Steps:

Preheat the oven to 375 F.
Cream the powdered sugar and vanilla with butter, then slowly add the flour and baking powder. Make sure everything's well mixed. Make chestnut sized balls with your hands. Put parchment paper on an oven tray and arrange them on it.
Bake for about 25 minutes. Immediately sprinkle some powdered sugar on top using a small strainer after you take them out of the oven.

UN KURABIYESI - MELT IN THE MOUTH TURKISH SHORTBREAD COOKIES!

Un Kurabiyesi - Melt in the Mouth Turkish Shortbread Cookies! image

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

Ingredients

1 cup unsalted butter, room temperature
2 cups flour
1 cup icing sugar (split into 2 half cups) or 1 cup confectioners' sugar (split into 2 half cups)
1 teaspoon vanilla
1/2 teaspoon baking powder

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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