Baku Kurabiye cookies
Made of a delicate, aromatic shortbread dough and a drop of fruity jam, the Baku-style Arabic cookies Kurabiye are probably loved by every child in the former Soviet Union. They taste very crumbly, fluffy and heavenly delicious. In the form of small flowers, the shortbread cookies with jam are an eye-catcher on the dining table. In addition, you can make them according to this recipe easily and quickly from a few common ingredients.
Servings 50 cookies
Equipment
- piping bag
Ingredients
- 200 g butter (room warm)
- 80 g powdered sugar
- egg white of 2 eggs
- approx. 300 g flour
- vanilla
- 1 pinch of salt
- about 70 g solid jam
Instructions
- Beat soft butter, powdered sugar, vanilla and salt for about 3 - 4 minutes until creamy.
- Add egg whites and whip again to a homogeneous fluffy creamy mixture.
- Quickly stir in flour in batches until you have a creamy, spreadable batter.
- Fill the dough into the piping bag with a closed star-shaped nozzle and place small cookies on a baking tray lined with baking paper.
- Make a small depression in the center of each cookie with your index finger. Pour jam into a piping bag with a round hole nozzle and fill the molds in the center of the cookies with the jam.
- Bake the cookies in a preheated oven at 200 °C top and bottom heat for about 15 minutes until they turn golden yellow.
Notes
- Be sure to whip the butter mixture thoroughly, first with powdered sugar and then with egg whites, so that the cookies later taste tender and crumbly.
- The right consistency of the shortbread is very important. Therefore, add flour in portions. The amount of flour specified in the recipe may vary. The dough must be creamy and spreadable, not runny and not solid. If the dough is runny, the cookies may melt during baking. If it is too chewy, it will be difficult to pipe cookies with a piping bag.
- In any case, do not stir the shortbread too long, but briefly and briskly with a wooden spoon or silicone spatula.
- Do not bake the Kurabiye cookies longer than necessary. Otherwise, they may taste dry instead of crumbly afterwards. After baking, they should have a light yellow to golden color.
- Note the detailed tips and tricks for making the cookies Kurabiye above in the post.