Kurabiye

125 gr (1 stick), unsalted butter, room temperature
1/2 cup sugar
2 small size eggs*, room temperature
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder

Glaze:
1 egg yolk whisked with 1 tsp water

Cream the sugar and vanilla with butter, break the eggs in it, mix. Then slowly add the flour and baking powder. Make sure everything is well mixed. Dough should be soft. Dived the dough in 16-18 pieces. First give long stick shape with your hands. Traditionally they should be given figure eight or braid shape. Put parchment paper on an oven tray and arrange them on it. Egg wash the tops, then sprinkle some sesame seeds on the tops.

Preheat the oven to 375 F (180 C) and bake for about 25 minutes or until the tops take a golden colour. Place Kurabiye on the wire rack to cool down.

Kurabiye is a traditional Turkish cookie. I love to have it dunked in milk. Every time I bake, the smells come out and I remember my mother for baking Kurabiye for us, when we were little:)

*Add 2 1/4 cups flour instead of 2 cups if the eggs are large size.

Makes 16-18 Kurabiye