Turkish delight filled cookies (vegan)
Crunchy and crispy olive oil cookies with a soft and chewy Turkish delight filling! Rose scented Turkish delights are highly recommended!
Servings: 25 -30
Ingredients
- ½ cup oil (I use a mixture of olive and corn oil)
- 2 tablespoons water
- 2 tablespoons brandy or cognac
- 3 tablespoons sugar
- 1 teaspoon vanilla
- Pinch of cinnamon
- Pinch of salt
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- 25-30 mini Turkish delights, about 0.75-inch cubes (2 cm)
- Icing sugar for coating
Instructions
- Preheat your oven to 350°F (175°C) and line a pan with baking paper.
- In a bowl, whisk the sugar with cinnamon, baking powder, and salt.Add the oil, water, brandy and vanilla and whisk until sugar is almost dissolved.Add the flour and mix until a soft dough is formed. If the dough is too soft add a little bit more flour.
- Dust off the excess sugar from the Turkish delights, and cut them into smaller cubes if necessary.Take about 1 tablespoon of dough, flatten it out between your hands and place a delight in the center. Wrap it with the dough and roll with your palms into a ball.
- Place onto the pan and repeat with the rest of the dough. Place cookies about 1 inch apart, they don’t spread much.Bake for about 25 minutes or until golden brown.Cool on a rack and store I an airtight container.
- Just before serving, dust with confectioners’ sugar. Eat!
Notes
These cookies, when stored in an airtight container, can keep for at least 8-10 days, or even more.
If you are vegan, make sure your Turkish delights don’t contain gelatin. The real traditional ones are made of corn starch, sugar, glucose and natural flavorings.
If you are vegan, make sure your Turkish delights don’t contain gelatin. The real traditional ones are made of corn starch, sugar, glucose and natural flavorings.
