It's Sunday, Gimme Some Cookies From Turkey & Egypt! 🌞

WALNUT COOKIES
CEVIZLI KURABIYE



(Serves 10)

INGREDIENTS

250 g. (1/2 lb + 3 tbsp ) butter.
4 eggs
1 cup of yogurt
2 glasses of sugar
grated rind of 1 lemon
1/2 tbsp. baking powder
1 tbsp. lemon juice.
flour
1 glass of crushed walnuts

COOKING

Mix butter, egg-yolks, yogurt, sugar,and grated lemon rind.

Add baking powder and lemon juice, mix well.

Add flour to form a soft dough.

Shape into cookies. Brush each with egg white and sprinkle with chopped walnuts.

Arrange them on a baking tray.

Bake in a moderate oven until golden brown.

From "The Sultan's Kitchen"
https://www.goodreads.com/en/book/show/250119.The_Sultan_s_Kitchen

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Melt-in-Mouth Butter Cookies (Egyptian Ghorayebah)



1 cup/195 g ghee (highly clarified butter like this kind)
1/2 cup/ 63.77 g powdered sugar, sifted, and more for later
scant 1/8 tsp/ 0.5 g baking powder
2 cups/ 240 g all-purpose flour, sifted
Handful slivered almonds (optional)

Instructions


Place ghee in a large mixing bowl.
Using a hand-held electric mixer, mix on low until ghee is whipped.

Add powdered sugar, then mix again using hand mixer. Start mixer on low
and then increase speed as needed to medium until the ghee-sugar mixture
is whipped (should look smooth and fluffy.)

Set the mixer aside. Add baking powder, then add 1 cup flour. Knead with your
hand to work flour in, then add the remaining 1 cup flour. Knead again until
flour is well incorporated into a super soft dough.

Cover and refrigerate for 20 minutes so that the dough will firm up a bit.
Meanwhile, preheat oven to 350 degrees F (see tip #2). And prepare a baking
sheet lined with parchment paper.

When ready, remove dough from fridge. Take small portions of dough (heaping
1/2 tablespoons) and form into small walnut-sized balls. Ever so lightly press the
top (do not flatten). Arrange on prepared baking sheet, about 2 to 3 inches or so apart.

Lightly press a slivered almond on each or some of the cookies.

Bake in heated oven for 12 to 15 minutes or so (cookies should firm up and gain a
bit of color on the bottom. But should remain pretty light in color on top.)

Remove from oven. Do NOT touch cookies until cooled (they will fall apart).
Sprinkle powdered sugar on top. Enjoy!

Notes

Cook’s Tip #1: In case you’re wonder if you could just use unsalted butter in
place of ghee (clarified butter), the answer is no. Ghee is the key ingredient in
ghoraybeh butter cookies. Because ghee lacks the water content of regular butter,
it produces far softer, melt-in-your mouth cookies. If you use butter instead, you
will end up with crispy butter cookies. Frankly, completely different cookies than
ghoryebah. Similarly, there is no substitute for the powdered sugar.

Cook’s Tip #2: If you have a super strong oven, adjust the heat. Maybe try 325
degrees F. The bottom of the cookies should only gain little color.

Cook’s Tip #3: Some Egyptians add a pinch of ground cardamom, you can do
that if you want to add more interest and flavor.

Storage: Store in tight-lid tin. If stored properly in a cooler area, they will keep for a couple of weeks.


from https://www.themediterraneandish.com/melt-in-mouth-butter-cookies-egyptian-ghorayebah/

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Madagascar Vanilla Chocolate Chip Cookies (American) ;^)

Chocolate chip cookies taken to the next level with the smooth natural taste of Madagascar Vanilla.


Ingredients


284 grams Granulated Sugar
227 grams Shortening
99 grams Brown Sugar
1 Madagascar Vanilla Bean See "Notes" below for product link
280 grams All-Purpose Flour
1 tsp Salt
1 tsp Baking Soda
350 grams Chocolate Chips

Instructions

Cream the shortening together with the brown sugar and granulated sugar
using a stand or hand mixer. Whip for several minutes or until the mixture is
fluffy and pale brown.

Next, add the eggs in one at a time. Incorporate each egg completely in
the mixture before adding the next. Split your Madagascar Vanilla Bean
down the middle using a sharp knife or scissors. Once split, gently scrape
the inside of your bean of all seeds using your knife. Set aside the vanilla
bean shell for later use. Add the vanilla seeds or pure vanilla bean paste to
the batter and mix a couple of times.

Add the salt, baking soda, and half of the flour to the batter and gently
mix. Finally, add the other half of the flour along with the chocolate chips
and blend until all the flour and chips have been dispersed.

Transfer the finished dough into a covered container and chill in the
fridge for a minimum of one hour. Prepare a couple of baking sheets
with parchment paper or silicone baking mats. Once chilled, remove
the dough from the fridge and preheat the oven to 350 degrees.
Scoop the dough onto the baking sheets using a food disher. Bake
for 10-12 minutes, turning the tray halfway through.

Remove the tray and let the cookies cool. Enjoy with a bowl of vanilla ice cream, milk, or coffee!

Notes
We recommend using our Madagascar Bourbon Vanilla Beans because
they are the best quality, Grade A. They are also very reasonably priced.
If you would like to purchase from another vendor, you should buy
the highest quality you can find.

https://lonegoosebakery.com/chocolate-chip-cookies/

Enjoy Everybody!