Savory Dill and Nigella Cookies

(Dereotlu Tuzlu Kurabiye)

~190 g (125 ml + 62 ml = 12 tbsp = 3/4 cup) butter, unsalted, room temperature
1/4 cup liquid oil
5 tbsp sugar
1 egg white
2 cups flour, all purpose
1 tsp salt
1 tsp baking powder
2 or 3 tbsp Nigella seeds
1 handful dill, finely chopped

for glaze:
Egg yolk

Pre-heat the oven to 350 F (180 C).

Mix the butter, liquid oil, sugar and egg white in a large bowl with your hand.

In another small bowl mix the flour with salt, baking powder, Nigella seeds and dill. Then, gradually add in liquid mixture, mix with your hand. Wrap the dough in plastic wrap and refrigerate it for an hour. Break in medium-size pieces from the dough and shape in strips. Cut it diagonal. Repeat the same for the remaining dough.

Line them on an oven tray with parchment paper. Use a kitchen brush to coat them with egg yolk. Then bake for app 25-30 minutes or until the tops take a light pink colour.