Melt-In-Your-Mouth Savory Turkish Cookies Step-by-step instructions

Before you start

Before you begin, measure all ingredients and bring the butter to room temperature. Line a baking sheet with parchment paper and preheat the oven to 350°F (175°C).

Have a pastry brush and the sesame seeds ready for the glaze. This recipe comes together quickly, so having everything within reach makes the process smooth.

Instructions

Make the Dough

1. 1Make the Dough
   In a large bowl, combine the softened butter, vegetable oil, and egg white. Whisk until the mixture is pale and silky. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until a cohesive dough forms. Turn the dough out onto a lightly floured surface and knead gently to bring it together.
   Look for The dough should be smooth and soft, not sticky, and hold together when pressed.
   Tip If the dough feels too soft, chill it for 15 minutes before shaping.
2. 2Shape the Cookies
   Pinch off small pieces of dough and roll them into chestnut-sized balls. For a twisted shape, roll each ball into a short log, then twist the ends in opposite directions to form a mini braid. Place the shaped cookies on a parchment-lined baking sheet, leaving about 1 inch between them.
   Look for The cookies should be uniform in size so they bake evenly.
   Tip Keep the dough covered with a damp cloth while shaping to prevent drying.

The dough should be smooth, soft, and cohesive, with no dry flour visible. It should hold together when pressed but not be sticky. If it feels too soft, chill it briefly. The dough should have a pleasant buttery aroma and a pale golden color from the butter and oil.

Shape and Glaze

3. 3Prepare the Glaze
   In a small bowl, whisk together the egg yolk, 1 teaspoon vegetable oil, and 1 tablespoon milk until smooth. This glossy mixture will give the cookies a beautiful golden sheen as they bake.
   Look for The glaze should be smooth and easily brushable.
   Tip For an extra shiny finish, apply a second coat of glaze halfway through baking.
4. 4Brush and Sprinkle
   Using a pastry brush, coat the top of each shaped cookie with the egg yolk glaze. Immediately sprinkle with a mix of black and white sesame seeds, pressing them gently so they adhere. The seeds will toast and become aromatic as the cookies bake.
   Look for The glaze should cover the cookies evenly, and the seeds should stick without falling off.
   Tip Use a light hand with the seeds—too many can overpower the delicate flavor.

The shaped cookies should be uniform in size, and the glaze should coat them evenly without dripping. The sesame seeds should be distributed evenly and adhere well. The cookies should look glossy and inviting, with the seeds adding visual contrast.

Bake to Golden

5. 5Bake the Cookies
   Preheat the oven to 350°F (175°C). Bake the cookies for 20 minutes, or until they are golden brown and puffed. The egg yolk glaze will turn a rich amber color, and the sesame seeds will be fragrant. The cookies are done when the bottoms are lightly browned and the tops are set.
   Look for The cookies should be golden all over, with a slightly darker edge and a firm surface.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the baking sheet halfway through for even browning.
6. 6Cool and Serve
   Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies will crisp up as they cool. Serve warm or at room temperature, and enjoy the melt-in-your-mouth texture.
   Look for The cookies should be crisp on the outside and tender inside.
   Tip These cookies are best enjoyed the same day, but they keep well in an airtight container.

The cookies should be golden brown, with a slightly darker edge and a firm surface. The sesame seeds should be toasted and fragrant.

The glaze should have set into a shiny, amber finish. Let them cool on the baking sheet for a few minutes before transferring to a rack.

Common mistakes

One common mistake is overworking the dough, which can make the cookies tough. Mix just until the flour is incorporated.

Another is shaping cookies that are too large—they need to be chestnut-sized to bake through evenly. Also, don’t skip the egg yolk glaze; it’s what gives the cookies their signature shine and helps the seeds stick.

How to tell it’s done

The cookies are done when they are golden brown all over, with a slightly darker edge and a firm surface. The egg yolk glaze will turn a rich amber color, and the sesame seeds will be fragrant.

The internal temperature of the egg in the glaze reaches 160°F (71°C) as the cookies bake. Let them cool slightly before serving—they will crisp as they cool.

• Egg dishes: 160°F (71°C) in the thickest part