Turkish cookies soaked in sugar syrup - şekerpare

şekerpare.

What we need:

1 egg
1 Turkish teacup of sugar ( 1 cup - 150ml)
250gr of butter
1 teascup semolina
1 pack of vanilla sugar
1 tbsp of baking powder
3,5 water glasses of flour ( 1 glass = 200ml)

for decoration:

50-60gr of nuts (you can use any you want, I decided to use pistachio, use almond, hazelnut or walnut)
1 egg yok for brushing the cookies

for Syrup:

2 glasses of sugar
2 glasses of water
½ lemon juice

What we have to do:

1. Put sugar and water in a pot and cook for 6-7 minutes, then add lemon juice and continue cooking for 3 more minutes. Leave it to cool.
2. Mix egg, sugar, butter, semolina, vanilla in a bowl. Mix flour with baking powder and add slowly into cookie dough. Knead the dough until it's soft and combined.
3. Take small pieces of dough and shape the cookies. Put one nut in the middle of each cookie and brush with egg yok.

Hamantashen Cookies

Orange-Poppy Seed Hamantashen Cookies

Start to finish: 2 hours 40 minutes (40 minutes active)

250 ml (1 cup) powdered sugar

550 ml (2 1/4 cups) all-purpose flour

0.5 ml (1/8 tsp) salt

2 egg yolks

2 sticks butter, cut into small pieces, softened

Grated zest of 1 large orange

Half of a 353-g (12 1/2-oz) can poppy seed cake and pastry filling

1 large egg, beaten

In a food processor, combine powdered sugar, flour, salt, egg yolks, butter and orange zest. Pulse until a dough forms. Remove dough from processor and wrap in plastic wrap. Refrigerate for at least 2 hours or up to 1 day.

Heat oven to 180 C (350 F). Line 2 baking sheets with parchment paper.

Lightly dust a clean work surface with flour. Remove dough from refrigerator and roll out to 5-mm (1/4-inch) thickness. Using a cookie cutter or clean drinking glass, cut dough into 6-cm (2 1/2-inch) circles. With the tip of your finger, moisten rim of each circle with water.

Place 5 ml (1 tsp) of poppy seed filling at the centre of each circle. Form triangular cookies by folding sides up over filling, leaving centre uncovered. Pinch together the three corners. Place cookies on prepared baking sheets. Brush outsides of cookies with beaten egg.

Bake until edges are lightly golden, about 15 minutes. Let cool on a rack.

Makes about 30 cookies.

Turkish flour cookies

 250 gr unsalted butter (1 cup)

1/2 cup oil

1/3 cup corn starch

2/3 cup icing sugar

1 package vanilla (2 teaspoons)

3.5 cups flour

Cream butter and oil together.  I left the butter at room temperature overnight.  It was so soft that I did not need a mixer.  I used a fork.Add corn starch, icin sugar and vanillaAdd flour a little at a time to get a soft tough.  Dough does crumble a bit.  You need to make sure it sticks together by hand.  Set aside to rest for 10 minutesSplit the dough into 6 equal partsMake a roll with each piece of dough using your hands.  Be careful with the crumbs just stick them together by handCut each piece into 5 cookiesPut on a lined cookie sheetPierce with a forkPreheat oven to 325Cook until the edges turn pink.  In my oven it took 20 minutes

Moon pastry (croissant)

Ingredients

2 sticks butter, in room temperature1 ½ cups powdered sugar½ cup warm water1 tbsp active dry yeastAll-purpose flour2 egg yolks (for egg wash)

 

For filling

2 cups chopped walnut½ cup powdered sugar1 cup golden raisins1 tsp ground cinnamon1 tbsp milk

Preparation

Combine yeast and milk. In a medium bowl, mash soft butter and powdered sugar. Gradually add milk mixture and flour to the butter mixture. Make soft dough. Cover and let rise for about an hour. It is not going to rise as double. So don’t worry about if it won’t rise like bread dough.

To prepare filling, in a medium bowl, combine raisins, chopped walnut, powdered sugar and 1 tbsp milk.
Grab some dough as big as a whole walnut. Roll it like eclipse. Put 1 tsp walnut filling and close and seal in shape of croissant. Finish all dough and filling like this.

Place them on lightly greased baking tray or cookie sheet. Brush their tops with egg yolk. Bake in 400 F pre-heated oven until golden brown.

Pistachio filled cookies

Ingredients

For cookie dough:

3 eggs1 cup powdered sugar1 cup plain yogurt1 cup cooking oil2 sticks butter, in room temperature1 tsp vanilla1 tsp baking powderAll-purpose flour (approx 6- 6 and ½ cups)For filling1 cup coarsely chopped pistachio

Preparation

 
In a medium mixing bowl, Combine all ingredients of dough and get nice and soft cookie dough. Pull some dough off as big as a whole walnut. Roll it on a flat surface or spread in your palm. Place 1 tsp chopped pistachio. Close and stick it to seal. Give it a ball shape. Place them on lightly greased cookie sheet. Brush them with egg white and sprinkle some pistachio on top of cookies as well. Bake that in 350 F pre heated oven until lightly brown.

Kransekakestenger recipe in English

250 grams or 9 oz (1 cup) scolded almonds
250 grams or 9 oz (1 cup)  whole almonds (unsalted)
250 grams or 9 oz (1 cup) confectioner’s sugar
3-4 egg whites at room temperature or 3 -4 tbsp ground flax seed whisked with 9-12 tbsp of water (this becomes gooey and gelatinous like egg whites)
1 tbsp all purpose flour (optional)
For chocolate dip:
1 cup semi-sweet chocolate chips
To scold almonds (this can be done days in advance):    Bring some water in a pot to a boil, turn off heat and place the almonds in the water. Let them sit 2-3 minutes in the water, then rinse them in cold water.  Squeeze the almonds and remove the shells.  Let the almonds dry a couple of hours before using.
Grind up the scalded and un-scolded whole almonds in a food processor or an old fashioned grinder until fine.  Add in the confectioners sugar and all purpose flour and add in egg whites or flax seed mixture until you have a firm, sticky dough (you may not need to add all the egg whites /flax seed mix, adding too much liquid can ruin the consistency of the cookies).   Roll into a firm ball and wrap with plastic wrap and place in fridge for at least a couple of hours or overnight.
Preheat oven to 400F or 2ooC.  Prepare baking sheets with parchment paper. Roll out the dough to about 4-5 inch pieces and place on baking sheets.  Cook for about 10 minutes until slightly golden on top.  While the cookies are cooling,  melt the chocolate on the stove in a double boiler. Dip the cookies in the chocolate on both ends, and place on rack to seize up. 

oatmeal cookies

for 24 cookies:
whisk together
1/4 tsp salt
3/4 cup wheat meal
3/4 cup oatmeal
1 tsp baking powder
3/4 tsp cinnamon powder

cream:
3/4 cup white butter/ unsalted butter/ ghee (a little less would do)
 1/2 cup sugar ( ground and granulated, half and half or as you prefer. the granules lend a crunch)
1 egg
few drops of vanilla or a tsp of vanilla powder

 Add the dry ingredients to the cream.
spoon out batter 1 1/2 inch apart, flatten
bake at 175 for 10-15 minutes