Dill Cookies
After taking a long break from making cookies, I prepared cookies non-stop for 3 or even 4 days. Dill cookies are definitely my favorite of all cookies.
This recipe, which I have tried at different times for a long time, changed as I added something and finally reached a taste that is almost exactly like the ones I bought from the patisserie.
Almost every cookie recipe has some tricks that I touch on a little. Let me share the two most important ones with you in response to the questions.
1- All cookie ingredients should be at room temperature, just like the cake.
2- If it is written in the recipe that it is kneaded with a mixer, and if you have a mixer, you will not have any problems with the measurements given in the recipes if you prepare the cookie dough by attaching the dough kneading apparatus. (Cookie dough is affected a lot by hand and room temperature due to the oil in it.
Love…
Ingredients for Dill Cookie Recipe
- 1 pack of room temperature margarine (250 g)
- 2 eggs (1 yolk on the cookies)
- 5 water glass flour
- 1 glasses of yoghurt
- 1 cup grated white cheese
- 1 packet of baking salt
- 1 sweet spice salt
- 1 bunch of finely chopped dill
- Sesame or black cumin (for sprinkling)
How to Make Dill Cookie Recipe?
- 1- Take the flour in the kneading bowl, add egg, margarine and all the remaining ingredients and knead until you get a dough in the consistency of an earlobe.
- Take walnut-sized pieces from the dough you have kneaded and roll them, and place them on a baking tray lined with greaseproof paper at 2 cm intervals.
- When all the dough is finished, whisk the egg yolk you have separated and brush it on the cookie with the help of a brush.
- Finally, sprinkle sesame seeds and bake in a preheated oven at 180 degrees until golden brown (approximately 20-25 minutes).
- When it comes to room temperature, take it from the tray and serve.
