If you are a bit familiar with Turkish pastries that we make for tea time in Turkey, you might realize that when something is called “kurabiye” and translated as “cookie”, it does not necessarily mean your typical chocolate chip cookie. Kurabiye recipes normally have a hefty portion of softened butter, sugar, several eggs, and yogurt, made into a soft dough with flour. Their size and shape vary and they bake into this crumbly, buttery sweet dollops. I think of them as scones rather than cookies. Sometimes, you just have to refrain from word by word translations to get the real meaning across.
My grandma’s Koparma Kurabiye is one of these scone type cookies. The shape is irregular since you just have to drop a big dollop size piece on the baking sheet and that is it. No rolling, cutting, making a smooth ball etc. The original recipe calls for raisins and walnuts. I made with raisins first but the raisins which stick out of the dough got dry and burned very quickly. Second time around, I skipped the raisins and just went with pecans for a change.
One major lesson I have learned from making my grandma’s recipes is to always make half of the recipe! Since her recipes are for get-togethers and also to accomodate the family’s sweet tooth, it always yields a lot. So this is half of her recipe, and lasted for a week for the two of us. Not bad for our quick breakfast grabs!
Free Style Scones (Koparma Kurabiye)
Yields 8 pieces
- 1/2 cup (113 gr) softened unsalted butter (soft enough that you can mesh it with a fork)
- 1 egg (at room temperature)
- 2 tablespoons plain yogurt
- 1 teaspoon vanilla extract
- 1 cup of granulated sugar
- 1 teaspoon baking powder
- 1/2 cup of chopped pecans or walnuts
- 12 oz all purpose flour
- A pinch of salt
1. Preheat the oven to 350 degrees. Combine and whisk softened butter, egg, vanilla and yogurt together in a big mixing bowl.
2. Add sugar and stir with a fork to combine.
3. Add half of the flour, baking powder and salt. Stir to combine.
4. Gradually add the rest of the flour and gently stir to combine either with your hand or with a spatula. Add the nuts and stir.
5. With your hand, take a piece of dough that is somewhat smaller than a tennis ball. Drop it onto a greased or lined cookie sheet.
6. Bake in preheated oven for about 40 min or until lightly golden brown.