It’s the simplicity of some things that makes them so attractive. Grandma’s Cookie is a good example of this. Just five main ingredients and no whimsical technique required! It’s up to you to choose the aroma you would like to add. Vanilla, orange zest or lemon zest… or a combination of these. Or you can just have them plain. The smell of these cookies takes me way back to my childhood… They certainly may not have the same effect on you but I am sure that the smell of these cookies baking in your oven will make you and your loved ones happy! My grandma used to sprinkle them with just plain granulated sugar. I’ve tried them with brown sugar and with colorful sprinkles. They are just so good either way. Oh and I almost forgot to say be careful not to burn yourself! Because you will be tempted to bite into one as soon as you take your tray out of the oven!
Before we start! The measurements for this recipe is best given with my Swedish “deciliter” unit, which holds just about the same amount of liquid as the small tea glasses used in Turkish recipes. One deciliter (dl) is one tenth of a liter (1 liter = 1000 milliliters). This means that 1 dl holds 100 ml of liquid. It’s difficult to give the precise American measures for some recipes. Note that 1 dl or 100 ml is equal to just about 3.4 fluid ounces. We don’t need to be too precise for this recipe so to make it easier for American readers I would suggest you use 1/3 cup + 2 tbsp for each 1 dl of oil and yoghurt stated in this recipe.
(yields about 20-25 cookies)
- 1 dl hazelnut or other vegetable oil
- 2 large eggs
- 1 dl strained yoghurt
- ¼ tsp baking soda
- Pinch of salt
- 2 dl caster sugar (ca ¾ cups)
- 8 dl all purpose flour (3 cups + 3 tbsp)
- Zest of 1 lemon or ½ orange (optional)
- 1 tsp vanilla extract (optional)
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- Start by heating oven to 175 C (350 F). Line a baking sheet or tray with baking paper.
- Place eggs in a large mixing bowl and beat lightly with a fork or whisk. Add yoghurt, oil and sugar and blend well. Add zest and/or vanilla. Increase the amount of sugar to 1 cup if you have a sweettooth
- Combine flour, pinch of salt and baking soda in a separate bowl and mix with a whisk. Now add the dry ingredients into the egg mixture and gently form into a dough. The dough should be a little sticky to handle but should easily pull off from your hands when you pull off a piece and roll it into a ball. You may or may not need to add a few tablespoons of extra flour to adjust consistency of the dough.
- Pull off pieces from the dough and roll them into little balls. You can use a small ice-cream scoop to obtain equal sized cookies inasmuch as possible. Dip the balls of dough into whatever topping you choose to use and place on tray leaving at least 1 inch space in between them.
- Bake for ca.20 minutes. Don’t forget that baking time will vary according to your oven. Once baked, place cookies onto a wire rack to cool. Serve with milk, tea or coffe and enjoy!