https://twitchinkitchen.com/ Tue, 05 May 2026 12:41:05 +0000 MyBB https://twitchinkitchen.com/thread-380.html Tue, 28 Jul 2009 15:32:17 -0400 https://twitchinkitchen.com/thread-380.html

These are wonderful cookies that are delicious dunked in coffee.

Kurabiye

calories: 147 per 2 oz. (I will weigh each cookie next time I make these and alter the thread.)

Serves 15

Preheat the oven to 375° F

Ingredients:

• 1 stick unsalted butter, room temp.
  
• 1/2 cup confectioners sugar
  
• 2 eggs, room temp
  
• 1 tsp vanilla extract
  
• 2 cups all purpose flour
  
• 1 tsp. baking powder
  

Glaze:
1 egg yolk whisked with 1 tsp water

Cream the powdered sugar and vanilla with butter.
Add the eggs and mix then slowly add the flour and baking powder. Make sure everything is well mixed.

The dough should be soft.

Divide the dough in 16-18 pieces.

First roll each piece into a long stick (about a foot long) and then lift and wind into some kind of braid. This is easy to do - Take the 'stick' and lift it by each end, gently - then let the middle fall onto the surface and twist the ends one over the other.
As you get the knack for manipulating dough, you'll soon be doing this with a flick of the wrist!

Put parchment paper on an oven tray and arrange the cookies on it.
Egg wash the tops, then sprinkle some *sesame seeds on the tops. (sesame seeds optional)

Bake for about 25 minutes or until the tops take a golden color.
Place on a wire rack to cool down.

These remind me of the cookies we would get as kids in the Arab grocery when they came in fresh.

Makes 16-18 Kurabiye


  kurabiye 550.jpg (Size: 275.2 KB / Downloads: 0) ]]>

These are wonderful cookies that are delicious dunked in coffee.

Kurabiye

calories: 147 per 2 oz. (I will weigh each cookie next time I make these and alter the thread.)

Serves 15

Preheat the oven to 375° F

Ingredients:

• 1 stick unsalted butter, room temp.
  
• 1/2 cup confectioners sugar
  
• 2 eggs, room temp
  
• 1 tsp vanilla extract
  
• 2 cups all purpose flour
  
• 1 tsp. baking powder
  

Glaze:
1 egg yolk whisked with 1 tsp water

Cream the powdered sugar and vanilla with butter.
Add the eggs and mix then slowly add the flour and baking powder. Make sure everything is well mixed.

The dough should be soft.

Divide the dough in 16-18 pieces.

First roll each piece into a long stick (about a foot long) and then lift and wind into some kind of braid. This is easy to do - Take the 'stick' and lift it by each end, gently - then let the middle fall onto the surface and twist the ends one over the other.
As you get the knack for manipulating dough, you'll soon be doing this with a flick of the wrist!

Put parchment paper on an oven tray and arrange the cookies on it.
Egg wash the tops, then sprinkle some *sesame seeds on the tops. (sesame seeds optional)

Bake for about 25 minutes or until the tops take a golden color.
Place on a wire rack to cool down.

These remind me of the cookies we would get as kids in the Arab grocery when they came in fresh.

Makes 16-18 Kurabiye


  kurabiye 550.jpg (Size: 275.2 KB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-169.html Sat, 12 Apr 2008 09:52:59 -0400 https://twitchinkitchen.com/thread-169.html
200g Butter
110g white sugar
250g Flour
25g Rice Flour
25g Ground Almonds

Cream together the butter and sugar until light. If using a mixer this takes about 10 mins on top speed - you want it to be really pale and fluffy.
Add half the flour (125g), the rice flour and the almonds and mix for 2 mins.
Then add the rest of the flour and mix until clear.

It is best if you can refrigerate the dough for atleast 20 mins before using it.

It can be rolled out and cut into shapes, or just rolled into balls and pressed on to a lined baking tray.

Bake @ 180C for 15-20 mins.
Note: Bake until a VERY LIGHT golden colour. If the start to darken around the edge they are over baked.

If you wish, you can add walnuts (160g), chocolate chips (160g), Cherries (80g) Almonds (80g) or lemon or orange zest to this mix. Add them at the last stage with the final flour.]]>
200g Butter
110g white sugar
250g Flour
25g Rice Flour
25g Ground Almonds

Cream together the butter and sugar until light. If using a mixer this takes about 10 mins on top speed - you want it to be really pale and fluffy.
Add half the flour (125g), the rice flour and the almonds and mix for 2 mins.
Then add the rest of the flour and mix until clear.

It is best if you can refrigerate the dough for atleast 20 mins before using it.

It can be rolled out and cut into shapes, or just rolled into balls and pressed on to a lined baking tray.

Bake @ 180C for 15-20 mins.
Note: Bake until a VERY LIGHT golden colour. If the start to darken around the edge they are over baked.

If you wish, you can add walnuts (160g), chocolate chips (160g), Cherries (80g) Almonds (80g) or lemon or orange zest to this mix. Add them at the last stage with the final flour.]]> https://twitchinkitchen.com/thread-165.html Sat, 12 Apr 2008 08:11:14 -0400 https://twitchinkitchen.com/thread-165.html

* Do not use self-rising flour in this recipe. If you use quick-mixing flour, add 2 tablespoons milk.

Scottish Shortbread

Ingredients:

3/4 cup butter, softened
1/4 cup sugar
2 cups all purpose flour (see note above)

Preheat oven to 350°F

Cream together butter and sugar. Work in the flour.

Roll the dough out on a lightly floured, cloth covered board to 1/2 to 1/3 inch thick. Cut into small shapes with cookie cutters. Place 1/2 inch apart on ungreased baking sheet.

Bake about 20 minutes or until set. Immediately remove from the baking sheet when done.

makes about 2 dozen 1 x 1 1/2 inch cookies - less for bigger ones.]]>

* Do not use self-rising flour in this recipe. If you use quick-mixing flour, add 2 tablespoons milk.

Scottish Shortbread

Ingredients:

3/4 cup butter, softened
1/4 cup sugar
2 cups all purpose flour (see note above)

Preheat oven to 350°F

Cream together butter and sugar. Work in the flour.

Roll the dough out on a lightly floured, cloth covered board to 1/2 to 1/3 inch thick. Cut into small shapes with cookie cutters. Place 1/2 inch apart on ungreased baking sheet.

Bake about 20 minutes or until set. Immediately remove from the baking sheet when done.

makes about 2 dozen 1 x 1 1/2 inch cookies - less for bigger ones.]]>