I’ve been feeling pretty lazy this past week. It just happens sometimes (OK, it happens all the time), which is why I didn’t post anything. I made these cookies several days ago and finally here they are on the blog. I’ve made them before, however, this time I decided to make a small change. Up until now I’ve been using Turkish delight for the filling, but this time I decided to make them with blueberry jam. I have to say that I liked them more this way.
A word about the filling. Turkish delight works great here, so if you like it and have it at hand use that. If you prefer the jam version (like me), use something that’s really thick. Anything on the runny side won’t be very suitable here. My blueberry jam worked great. There are many other options, so make them with something you like. The cookies are delicious with both types of filling.
Makes 24 cookies
- 2 1/2 cups all-purpose flour + more if needed
- 1/2 cup sugar
- pinch of salt
- 1 egg, lightly beaten
- 50-60g unsalted butter melted and cooled
- 1/2 cup yogurt
- 1 teaspoon baking powder
- jam (or Turkish delight) for the filling
- powdered sugar for dusting
Preheat the oven to 180C degrees.
Line a baking sheet with parchment paper.
In a large bowl, combine together the flour, sugar and salt. Add the egg and butter, stir the baking powder into the yogurt and add to the other ingredients. Mix everything well first with a spoon and then knead the dough for several minutes. Add more flour if needed. You should get soft, non-stick dough.
Cut the dough into three pieces. On a lightly floured surface roll out each one thinly into a circle, then cut into eight triangles. Put a little bit of the filling on the wide side of the triangle then roll it up.
Place the cookies on the baking sheet and bake for about 15-20 minutes or until just lightly brown.
Dust them with powdered sugar while still hot.