Cookies
These cookies are made with milk and oil instead of butter, making them more budget-friendly and lower in fat. They do not have the melt-in-your-mouth texture of butter cookies; instead, they are more substantial and lightly crisp, like a biscuit. That difference is a matter of preference, and adding more milk to soften them will ruin the dough.
Whisk the milk, oil, sugar, and eggs for 3 minutes, until the sugar has dissolved completely. If you add the flour before the sugar dissolves, sugar granules will remain in the dough and caramelize on the surface as the cookies bake.
Sift the flour with the baking powder and add it gradually, then knead by hand for 5 minutes. The dough should be slightly sticky and stretch when pulled with a spoon; a firm dough is not right for this recipe and will make the cookies rock-hard.
Lightly oil your hands, pinch off walnut-size pieces of dough, roll them between your palms, and flatten them. If you like, roll each piece into a rope between your hands and join the ends to make a ring. Keep the pieces the same size so they bake in the same amount of time.
Press the top of each piece into the sesame seeds and arrange on a parchment-lined baking sheet, leaving at least three finger-widths between them. This dough spreads more than butter-cookie dough, so closely spaced cookies will stick together.
Bake in an oven preheated to 180°C / 355°F for 20 minutes. The cookies are done when the tops and edges are golden and the bottom of one lifts cleanly from the parchment. Let them rest on the baking sheet for 10 minutes, then transfer to a wire rack.
Arrange the shaped cookies with plenty of space between them on the baking sheet. This dough spreads more than butter-cookie dough; cookies placed too close together will stick into one sheet in the oven.
Tereyağsız olduğu için hamur kuru geldi, sütü iki kaşık artırınca toplandı. Yumurtayı iyice çırpmak da gerekiyor, yarım çırpılmış yumurtayla kurabiyenin rengi alacalı çıktı.
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