Turkish Shortbread Cookies

Ingredients

• 400 g all-purpose flour (sift before use)
• 121 g powdered sugar (measure with a rounded teaspoon)
• 125 g margarine (softened at room temperature)
• 1 egg (at room temperature)
• 1 c. à café vanilla extract (or 1 packet of vanilla sugar)
• 50 ml sunflower oil
• 1 c. à café baking powder
• 1 pincée salt

Instructions

1. Preheat the oven and prepare the pan

   Preheat the oven to 180°C. Lightly grease the madeleine pan or line it with parchment paper.

   Time: PT10M

   Temperature: 180°C

2. Cream the powdered sugar and margarine

   In a large bowl, pour the powdered sugar then add the softened margarine. Mix by hand or with a spatula until a creamy and homogeneous texture is achieved.

   Time: PT5M

3. Incorporate the vanilla and the egg

   Add the vanilla extract (or vanilla sugar) then the egg. Mix until the mixture is well combined.

   Time: PT2M

4. Add the sunflower oil

   Pour the 50 ml of sunflower oil and stir quickly to incorporate it.

   Time: PT1M

5. Fold in the dry ingredients

   Sift the flour with the salt and baking powder. Add the flour gradually to the previous mixture, mixing gently until a homogeneous dough forms.

   Time: PT5M

6. Knead the dough

   Knead the dough by hand for 5 minutes until it is supple, smooth and no longer sticks to the fingers.

   Time: PT5M

7. Shape the cookies

   Divide the dough into small balls of 20‑25 g. Place them in the madeleine pan or, if you have no pan, form balls and flatten them slightly on a sheet lined with parchment paper.

   Time: PT10M

8. Bake

   Bake the cookies for about 15 minutes, until they are lightly golden around the edges.

   Time: PT15M

   Temperature: 180°C

9. Cool and decorate

   Let the cookies cool for a few minutes in the pan, then unmold onto a rack. Generously dust with powdered sugar before serving.

   Time: PT10M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

22 g

Fat

9 g

Fiber

1 g

Ingredient Substitutions

• Instead of all-purpose flour: whole wheat flour
• Instead of powdered sugar: blended granulated sugar
• Instead of margarine: unsalted butter, coconut oil
• Instead of egg: apple sauce puree (for vegan version)
• Instead of vanilla extract: orange blossom water, cinnamon
• Instead of sunflower oil: neutral vegetable oil
• Instead of baking powder: baking soda + lemon juice

Equipment Needed

• large bowl
• spatula or wooden spoon
• kitchen scale
• sieve (tamis) (optional)
• madeleine pan or muffin pan
• parchment paper (optional)
• oven
• cooling rack (optional)
• teaspoon
• kitchen brush (for oil) (optional)

Critical Steps — Do Not Skip

• Achieve a supple dough that does not stick to the fingers (step 6).
• Shape the cookies to uniform size for even baking (step 7).
• Do not open the oven too early to avoid the cookies collapsing (step 8).

Chef Tips from the Video

• Use high‑quality margarine for a richer taste.
• Add a pinch of cinnamon or orange blossom water to the dough for an aromatic variation.
• Dust with powdered sugar mixed with a little lemon zest for a fresh touch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Wrap individually and freeze up to 2 months.

Room temperature: At room temperature, they stay soft for 2 days.

Make-Ahead Tips

• Prepare the dough, shape the cookies and freeze raw; bake directly from frozen adding 2‑3 minutes of baking.
• Dust the powdered sugar just before serving to prevent it from melting.