Turkish Soldier Buttons Cookies
Delight your taste buds with Turkish Soldier Buttons Cookies, a charming and melt-in-your-mouth classic inspired by Turkish baking traditions. These buttery, tender cookies are made with a simple yet irresistible dough enriched with egg yolks and a touch of vanilla for a delicate flavor. Each cookie is crowned with a jewel-like dollop of jam—apricot, raspberry, or your favorite choice—nestled in a hand-pressed indentation, making them as beautiful as they are delicious. Perfectly golden around the edges and lightly dusted with powdered sugar for an elegant finish, these cookies are easy to make and ideal for tea time, holiday gatherings, or as a sweet homemade gift. With a quick prep time of just 20 minutes and a yield of 24 delightful cookies, Turkish Soldier Buttons are a must-try treat for both beginners and seasoned bakers!
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 90 grams Powdered sugar
- 2 Egg yolks
- 1 teaspoon Vanilla extract
- 300 grams All-purpose flour
- 1 teaspoon Baking powder
- 4 tablespoons Jam (apricot, raspberry, or your choice)
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the unsalted butter and powdered sugar until smooth and fluffy.
Add the egg yolks and vanilla extract to the mixture, and continue to beat until fully incorporated.
In a separate bowl, sift together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until a soft, non-sticky dough forms.
Take small portions of the dough (about the size of a walnut) and roll them into balls. Place them onto the prepared baking sheet, leaving some space between each cookie.
Using the back of a teaspoon or your finger, gently press into the center of each cookie to create a shallow indentation, but be careful not to press all the way through.
Fill each indentation with a small dollop of jam (about 1/4 teaspoon), ensuring it doesn't overflow the edges.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Avoid overbaking to keep the cookies soft and tender.
Remove the cookies from the oven and allow them to cool completely on the baking sheet before transferring them to a wire rack.
Once the cookies are cooled, dust them lightly with powdered sugar for an elegant finish. Serve and enjoy!
Nutrition Facts
Calories |
3234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.4 g | 235% | |
| Saturated Fat | 103.7 g | 518% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 516 mg | 22% | |
| Total Carbohydrate | 376.6 g | 137% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 134.4 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 137 mg | 11% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 472 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
