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Tuzlu kurabiye
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Tuzlu Kurabiye - Salty Turkish Cookies

Tuzlu Kurabiye are delicious Turkish cookies. Easy to make, ready in just a few minutes, with just the right amount of saltiness, these tasty cookies are a wonderful treat!
Course Breakfast, brunch, Snack
Cuisine Turkish, World Cuisine
Diet Vegetarian
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 50 cookies
Calories 77kcal
Author Kate Hahnel

Equipment

Ingredients

  • 250 g butter - at room temperature (or 1 cup)
  • 2 tablespoon white vinegar
  • 2 tablespoon cooking oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 4 teaspoon baking powder
  • 450 g all-purpose flour
  • 1-2 egg yolks (for brushing the cookies with)
  • 1 tablespoon sesame seeds
  • 1 tablespoon black sesame seeds (alternatively, use nigella seeds or black cumin seeds)

Instructions

  • Preheat your oven at 180°C (or 350°F), conventional heating.
  • In a mixing bowl, combine room-temperature butter, cooking oil, and vinegar. To avoid over-processing, simply use your hands, a small whisk, a wooden spoon, or a spatula.   
    Softened butter, vinegar, and cooking oil in a bowl.
  • Add the all-purpose flour, salt, sugar, and baking powder to the mixture. Using your hands, knead until you obtain a homogenous dough.
    Adding all-purpose flour, baking powder, salt, and sugar to a bowl in making this recipe.
  • For shaping, either: Roll out the dough and use a cookie cutter for desired shapes, or pinch out walnut-sized pieces of dough, then roll these into balls.
    Small balls of dough on a baking tray.
  • Roll each piece between your hands to create rods, then shape as desired.
    A piece of dough rolled out into a rod.
  • Arrange the cookies on a lined baking tray.  Brush the tops of the cookies with egg yolk, sprinkle with sesame (or cumin) seeds on top, and bake for 11 -14 minutes, or until golden brown and done.
    Shaped tuzlu kurabiye cookie dough on a baking tray in preparation for baking.
  • Once done, remove the cookies from the oven and allow them to cool before serving.

Notes

  • Leave some space between the cookies in the baking tray; they will expand during baking.
  • While sesame seeds enhance the cookies' appearance, they also elevate the taste. Don't skip them!
  • Once baked and cooled, store the cookies in an airtight container to maintain freshness. Stored properly, they will keep for several weeks.
  • We tested this recipe with both chilled and unchilled dough, with no significant difference in the outcome.

Nutrition

Calories: 77kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 113mg | Potassium: 13mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 130IU | Calcium: 25mg | Iron: 1mg