These were the first cookies I baked all by myself as a kid. They came out perfect the first time. I like them because they are crisp on the outside and soft and chewy on the inside. I also am not a fan of chocolate cookies, so these are a perfect alternative, covered in a cinnamon and sugar mix.
I baked these again this week, trying to more professional, whipping the eggs first and then adding the other ingredients – making sure they were creamed perfectly. I don’t recommend doing this. This batch was a little harder than usual. Perhaps this is a perfect cookie for the person who knows nothing about baking!
I used my KitchenAid mixer – my baby. The recipe is also easily done with a hand mixer, or, if you have the energy, a hand whisk and wooden spoon.
The recipe is very easy, but contains some ingredients that are not so easily found in Turkey and other countries:
- Vegetable Shortening (Crisco) – I have added links to other online recipes that use butter.
- Cream of Tartar – I have also added a link to purchase “Krem Tartar” online if you can’t find it in your local market. I have added a link to other alternatives to Cream of Tartar – which I have NOT tried – including lemon or vinegar.
- Finally, I use US measuring cups and US measuring spoons, even though I am baking in Turkey. I provided a link for metric conversion, and also added those measurements – but I have not baked using those conversions. If you are going to frequently use U.S. recipes in another country, I suggest buying these.
- 1 cup vegetable shortening (Crisco) (possible Sana can be used – but see other links for recipes with butter.
- 1 1/2 cups sugar (300 g)
- 2 large eggs
- 2 3/4 cups flour (345 g)
- 2 tsp. Cream of Tartar (Krem Tartar – about 3-4 Turkish cay kasigi)
- 1 tsp. Baking soda (1 poset karbonat, 5g)
- 1/2 tsp. salt (about 1 Turkish cay kasigi)
- 3 TBS of sugar plus 1 tsp of cinnamon mixed together. (3 Corba kasigi seker ve 2 cay kasigi tarcin)
- Preheat oven to 400 degrees Fahrenheit (200 Celcius)
- Mix in one large bowl: Shortening, sugar, eggs
- In another bowl, sift or whisk the dry ingredients: flour, cream of tartar, baking soda, salt
- Add the dry ingredients to the wet mixture, mixing until combined. It will be very dry and crumbly
- Roll the batter into balls the size of a walnut, about 1″ or 2.5 cm around.
- Put the cinnamon and sugar mix in a flat bowl or on a plate. Roll each ball into the mix, covering the ball in cinnamon and sugar.
- Arrange the balls about 2″ (5cm) apart on a cookie sheet. You do NOT need to grease the tray. However, I do use baking paper (Pişirme Kağıdı) for easy cleanup. I find the paper can be used again.
- The balls will flatten as they bake. Bake for approximately 8 -10 minutes. Do not over-bake them. They will be light in color, but golden on the bottom. Over-baking will still taste good, but will not be chewy inside.
- Remove immediately from cookie sheet and allow to cool on a wire rack.
Ingredient Measurement Conversions and Substitutes:
Flour conversion: http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html
Sugar conversion: http://www.traditionaloven.com/conversions_of_measures/sugar_amounts.html
Butter conversion: http://www.traditionaloven.com/conversions_of_measures/butter_converter.html
Cream of Tartar substitutes: http://www.fitday.com/fitness-articles/nutrition/healthy-eating/substitutes-for-cream-of-tartar.html#b
Cream of Tartar substitutes (Turkish): http://alisekerli.blogspot.com.tr/2009/01/krem-tartar-ve-limon-suyu.html
Krem Tartar purchase online: http://www.gurmenet.com.tr/?urun-1259-ayfer-kaur-krem-tartar-toz-85-gr-Shortening substitute: http://www.eatbydate.com/substitutions/shortening-substitute/
Alternative recipes using butter: