I came across this recipe for these mouthwatering Cookies when I was looking for something special to do with some traditional Turkish Delight I had been given. They truly are very moreish but the cookie mix does require chilling for 4 hours or overnight, so plan ahead.
Turkish Delight Cookies
250g unsalted butter
75g (1/3rd cup) caster sugar
2 egg yolks
250g (1 & 1/3rd cups) plain flour, plus extra, to dust
100g fine semolina
150g Turkish Delight, chopped into 44 pieces
Icing sugar, to dust
Beat butter and sugar in an electric mixer until pale. Beat in the egg yolks one at a time, beating well after each addition. Fold in flour and semolina. Enclose in plastic wrap and refrigerate for 4 hours or overnight.
Preheat oven to 180ºC (350ºF). Halve dough. Roll out each piece on a lightly floured work surface to 5mm thick (dough should be smooth and elastic; you may have to re-roll a few times to achieve this consistency). Cut into 5cm squares, then lay a piece of Turkish Delight diagonally across each square. Fold over and overlap 2 opposite corners of dough to enclose the Turkish Delight. Refrigerate for 10 minutes.
Bake for 12 minutes or until golden. Allow to cool, then dust with icing sugar to serve.
(Recipe from Feast Magazine, Issue 28, 2014, by Yaffa Olenski & photograph by Brett Stevens)
