Yield: 18-20 cookies1 cup flour
1 stick softened unsalted butter (4 oz)
¼ cup sugar
¼ cup finely ground pistachio
1 egg
½ tsp vanilla
½ tsp baking powder
Using a Stand Mixer:
Combine softened butter, egg, vanilla and sugar in the stand mixer bowl. Using stand mixer wired whip attachment, whisk until all ingredients are integrated. Start with speed 2 to and gradually increase to speed 8.
Change the wire whip attachment and replace with the flat beater attachment (make sure the mixer is turned off and unplugged when doing this). Fold in the rest of the ingredients except the pistachios and mix at speed 4. Once all the ingredients are married, add pistachios and mix again for 1-2 minutes until pistachios are distributed evenly.
Manually:
Combine softened butter, egg, vanilla and sugar in a bowl. Whisk until all ingredients are integrated. Fold in the rest of the ingredients except the pistachios. Once all the ingredients are married, add pistachios and mix again for a few more minutes until all pistachios are distributed evenly.
Grease a cookie sheet. Take spoonful of the cookie dough and drop on the greased cookie sheet with no particular shape.
Bake at 350° F for 25 minutes.
Remove from oven and cool for 2-3 hours. The cookies can be stored in air tight jar to keep them fresh. Enjoy with hot tea.
Antepfıstılı kurabiye nefis olmuştur. Ellerinize sağlık.
ReplyDeleteSaygılar.
What tasty little biscuits they will be!
ReplyDeleteHi Nihal!
ReplyDeleteI'm very glad that I got here your first Kurabiye recipe...I'll try it right away, and I'll give u my comments at first hand! I just wanna ask you the following: Last year I bought at the Antakya pazari those traditional wooden molds for Kurabiyeler. Will they need some special preparation in order to make this recipe of yours?
I'll soon be back for your precious advice!
Thanx again for this recipe!!!
Sounds tasty! This is awesome Cookies with Pistachios. Thanks for sharing this one. If you wont mind I'd love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it's all set, Thanks!
ReplyDeleteTesekkurler Fuat bey.
ReplyDeleteJoy, they sure tasted good!
George, oh I'd love to hear feedback (good or bad) if you try the cookies. I am afraid the cookie molds you bought in Antakya will not work for this cookie recipe since the cookie dough is too soft. The molds can be used if the cookie dough is firmer. The cookie molds you purchased are usually used for 'kombe' or 'kake' type of cookies which are made during holidays in Hatay. I'll have to make those cookies one of those days. Enjoy the recipe!
Thanks Christine. A link to foodista wouldn't hurt. I'll look into the widget.
ReplyDeleteWell Nihal, here I'm with some comments after giving a try to your kurabiye proposal (mmmmm....)!
ReplyDeleteI followed (strictly for the quantities only) your recipe but with some altrerations such as:
1. I used wholemeal wheat flour.
2. My butter was an ω3 enriched (rapeseed oil & walnut oil) vegan margarine (organic spread).
3. Instead of sugar, I used an equal quantity of honey.
4. I added almost 1/2 cup of ground pistachio- just needed its full flavor, and that's why I didn't use vanilla.
5. The egg white was whisked to a foam separately and then added to the dough mixture just before my adding the flour.
Yes they were so light, not so sweet and very fistik-flavored! I love them...ideal for breakfast or for an afternoon portokalι suyu!!!
And they are/were made pretty quickly!
Thanx again!
Thanks for the feedback George. I got to try your recipe now!
ReplyDelete