Turkish Delight Filled Cookies

Melt in your mouth cookies filled with soft Turkish delights. These cookies are one of our favorites at home

This time I am making it for you with three different flavors: Rose, orange, and pistachio flavored and they are naturally colored too! It will give you an idea of how you can flavor your dough. But you can just stick with a simple dough and fill it with rose-flavored or plain Turkish delights too.

Ingredients for Turkish delight cookies:

For the cookie base:

  • 130gr. butter at room temperature
  • 1 tbsp less than a cup powdered sugar
  • 1/3 cup vegetable oil
  • 1 large egg
  • 2+1/2 tbsp baking powder
  • 1/2 cup corn starch (optional, just add an equal amount of flour)
  • 3-4 cups flour (we will add gradually, first to have a very soft dough. After dividing into three pieces we flavor and add more if needed)
Ingredients for turkish filled cookies

For the filling:

(I used 3 different lokum types (Turkish delights) but you can choose one of them, or make it with plain ones but make sure they are fresh and soft as possible)

Ideas for naturally flavoring cookies

For flavoring the dough:

  • Rose: 1 tsp dried or frozen rose petals, 1 tsp rose water, 1 tsp beetroot powder (optional)
  • Orange: 1 tsp orange rind (I used a mix of orange rind and sugar that I made in the season to keep it a year-long)
  • Pistachio: 2 tbsp pistachio powder

How To Make Turkish Delights Flavored Cookies:

  1. First, make the cookie batter: In a mixing bowl whisk butter at room temperature and powdered sugar with the paddle attachment for about 2 minutes until light and creamy.
  2. Add vegetable oil and egg gradually and mix well.
  3. Add the dry ingredients: Add 3 cups flour, 1/2 cup corn starch, baking powder and begin to mix to have a dough. Don’t add flour too much, you should have a still very soft dough and divide it in three-piece to flavor.
  4. You can use a scale to divide into even pieces. My every dough was 230gr. Now we can begin to flavor our doughs. Get one of them and mix it with rose petals, rose water, and beetroot powder if you are using. Knead to corporate everything. You can add a little more oil or flour to have a playable but soft dough that holds its shape.
  5. For the orange-flavored cookie dough, I just added orange rind and sugar mix, and to give a bit more color add turmeric powder and knead to have a nice dough.
  6. Finally, for the pistachio flavored cookie dough add ground pistachios, some olive oil or flour and knead to have the dough. Now we have three different flavored and colored cookie dough and we are ready to shape it!
turkish delight cookies with rose, orange and pistachio flavors

How To Fill And Shape Turkish Delight Filled Cookies:

To shape your dough first get one of it and cut into 8 pieces. With a palm of you hand roll out each dough and place Turkish delight piece that will match with the flavor of the dough, on the center and close it on top and roll it again to seal. I used a wooden cookie mold to shape my cookies but it will be still good if you don’t use it ­čÖé

Bake your cookies in 170C degree preheated oven for about 25 minutes or until it has light colors and set

Roasted Plum Jam! Perfect Way To Make It

Make a perfect plum jam in a different way, not in a pan but in the oven! With roasting the plum, you end up with more dense flavor while keeping the pieces whole.

Ingredients For Slow Roasted Plum Jam

  • 1+1/2 kg damson plums or any other hard plum types
  • 750gr. sugar
  • 3/4 tbsp apple vinegar
  • 1/4 cup water

How To Make Plum Jam

  1. Wash and take out the stems of preferably damson plums. You can try with other hard plum types too.
  2. Cut the plum in half, pit and place it in a round baking tray in about 40cm in diameter.
  3. Pour the sugar over the plums. Add apple vinegar, water and, rose geranium leaves or cloves if you are using.
  4. Bake in 160C degree oven for about an hour. Check after it releases its juice. From time to time drizzle the juice over the plums or tilt the tray to let the juice touch to the plums.
  5. When the jam begins to recuse its juice, get a spoonful of it to a small bowl and refrigerate it to check the thickness. Count that it will get thicker after it is cooled down.
  6. Take out from the oven and transfer the jams to jars and let it cool, keeping it in the refrigerator. Enjoy in breakfast time on a piece of bread with butter or better with kaymak (clotted cream)
Rose geranium flavored plum jam
plum jam

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