Turkish Butter Cookies (Kurabiye)

Turkish Butter Cookies (Kurabiye): A Melt-In-Your-Mouth Delight

If you’re looking for a sweet treat that’s delicate, buttery, and absolutely irresistible, look no further than Turkish Butter Cookies—also known as Kurabiye. These traditional cookies are a staple in Turkish baking and are loved for their light, crumbly texture and rich flavor. Whether enjoyed with a cup of Turkish tea, served during holidays, or shared at family gatherings, Kurabiye is the perfect addition to any occasion.

Making these buttery delights at home is easy, and the results are truly worth it. In this article, we’ll walk you through a simple recipe for Turkish Butter Cookies (Kurabiye), along with tips and variations to make this classic treat even more enjoyable.

Why You’ll Love Turkish Butter Cookies

• Melt-In-Your-Mouth Texture: The secret to Kurabiye’s allure is its delicate, melt-in-your-mouth texture. The combination of butter and cornstarch creates a light, crumbly cookie that practically dissolves on your tongue.
• Simple Ingredients: You don’t need any fancy ingredients to make these cookies. Butter, flour, sugar, and cornstarch are the key elements, making it a quick and accessible recipe.
• Versatile: These cookies can be shaped into rounds, crescents, or any form you prefer. You can even add flavorings like vanilla, cocoa powder, or citrus zest for a twist.
• Perfect for Sharing: Kurabiye cookies are perfect for gifting or sharing with friends and family. Their subtle sweetness and buttery taste make them a crowd-pleaser.

Ingredients for Turkish Butter Cookies (Kurabiye)

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• A pinch of salt
• Powdered sugar for dusting (optional)

Optional Variations:

• A few tablespoons of cocoa powder for chocolate-flavored cookies
• Orange zest or lemon zest for a citrusy twist
• Chopped nuts (like pistachios or almonds) for added texture

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