Persian kurabye
6 servings
40 minutes
Kuraabie is a delicate cookie that comes from Eastern culinary tradition. Its tender, crumbly dough made from butter and flour offers incredible lightness, while a dollop of apricot jam adds a pleasant fruity tang. The origins of this dessert can be traced back to Persia, where such sweets symbolized hospitality and abundance. In Turkey, kuraabie became a popular treat often served with fragrant tea. The shapes of the cookies—from shells to daisies—make them not only delicious but also aesthetically pleasing. Perfect for cozy family tea times or exquisite culinary gifts.
1
Add 1-2 tablespoons of flour to the butter and beat it well with powdered sugar until fluffy.
- Butter: 350 g
- Wheat flour: 580 g
- Icing sugar: 150 g
2
Add the egg and continue beating the mixture until the sugar is completely dissolved, then add the flour and quickly knead the dough.
- Chicken egg: 1 piece
- Wheat flour: 580 g
3
Pipe the dough onto a baking sheet in the shape of daisies, shells, and sticks using a pastry bag and a decorative nozzle.
4
Press an apricot jam dot in the center of each cookie.
- Apricot jam: 3 tablespoons
5
Bake at 200 degrees until done, about 20 minutes.
