Turkish Sand Cookies (Kurabiyes)
MAKES ABOUT 36
Melt-in-your-mouth texture with a little crunch from semolina—plus, they are vegan friendly! These simple cookies look very elegant when prepared with a decorative cookie stamp. See all five 2020 Holiday Cookie Recipe Contest Winners.
Ingredients
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 tablespoon creamy peanut butter
- 2 1/4 cups all-purpose flour
- 1/4 cup semolina or Cream of Wheat
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon kosher salt
Optional Ingredients
- Walnut halves or pieces
Directions
- Adjust oven rack to middle position. Preheat oven to 325°F. Line a large baking sheet with parchment paper.
- Using an electric mixer, combine oil, sugar, and peanut butter. Beat on low speed until blended. In a separate bowl, combine flour, semolina, cinnamon, cardamom, and salt. Stir to blend. With mixer on low speed, slowly beat dry ingredients into sugar-oil mixture. (If dough is dry, add a bit more peanut butter.)
- Shape dough into walnut-sized balls, and place one inch apart on lined baking sheet.
- Flatten cookies slightly. Press a walnut piece into center of each cookie, if desired, or press with a cookie stamp.
- Bake cookies, one sheet at a time, on middle oven rack until set and very light brown, 22 to 25 minutes. Cool for a few minutes on pan; then remove to a wire rack to cool completely.
Nutrition
- Calories: 110
- Fat: 7.0 g
- Saturated Fat: 0.5 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 20.0 mg
- Carbohydrates: 13.0 g
- Fiber: 0.0 g
- Added Sugars: 0.0 g
- Sugar: 6.0 g
- Protein: 1.0 g