Best Turkish Soldier Buttons Cookies Recipes

TURKISH SOLDIER BUTTONS COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Lightly grease a cookie sheet.
• Mix together flour, powdered sugar, butter, egg, and vanilla.
• Shape dough in to 1-1/2 inch rounds; place on cookie sheet.
• Press down the center with your thumb.
• Fill each hole with jam.
• Bake 12 minutes or until the bottoms are lightly browned.

TURKISH SAND COOKIES (CURABIES)

Steps:

• Preheat oven to 300 degrees. In a mixing bowl, combine sugar, oil, baking soda and cinnamon. Add nuts and flour and knead together for 2 minutes until the dough is soft and smooth.
• Shape dough into walnut sized balls or triangles and place 1" apart on an ungreased cookie sheet. Bake 30 minutes until barely browned. Remove from oven and allow to cool before moving. Sift confectioners sugar over tops when completely cooled.
• Keeps well for a week in a tightly sealed container.

TURKISH EYES COOKIES

Steps:

• Preheat oven to 350°F.
• Lightly grease cookie sheets or line with parchment paper.
• Cream butter.
• Add the sugar and cream until smooth.
• Add salt and vanilla.
• Stir in flour.
• Knead until smooth.
• Roll out dough between two pieces of wax paper until 1/4" in thickness.
• Carefully remove the top sheet of wax paper.
• Cut out equal number of 3" circles and 1" circles.
• Place on cookie sheets about 1" apart.
• Bake 10-12 minutes or until golden brown.
• Transfer to wire racks to cool.
• Spread the jam on the 3" circles, leaving a 1/4"-1/2" border all around.
• Dust the 1" circles with powdered sugar and place in the center of the jam-lined cookies.
• Let cookies set.

BACHELOR BUTTONS (COOKIES)

Steps:

• Preheat the oven to 350 degrees and place a rack in the center.
• Line baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter, salt, and powdered' sugar on medium speed until creamy.
• Reduce the mixer speed slightly and beat in the egg and vanilla.
• By hand or using the lowest speed of the mixer, stir in the flour.
• Shape the dough into ¾-inch balls and arrange 2 ½ inches apart on the prepared baking sheet. Use your finger to make an indentation in the center of each dough ball, then fill with preserves.
• Bake 1 sheet at a time for 10-12 minutes, or until the cookies are lightly browned around the edges. Let cool on the baking sheets for about 3 minutes, then transfer to a wire rack to cool completely.