Turkish Meat-Grinder Butter Cookies

Name: Turkish Meat-Grinder Butter Cookies
Prep time: 45 min
Cook time: 18 min
Total time: 63 min
Yield: 45 adet
Ingredients: 250 gram butter (at room temperature); 120 gram powdered sugar; 1 adet egg; 450 gram all-purpose flour; 60 gram wheat starch; 5 gram lemon zest; 2 gram salt

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Serving45 pcs

Prep + Cooking 45 min + 18 min

DifficultyMedium

Cooking Temperature170°C oven

Cuisine

Turkish cuisine

Features

Vegetarian Mid-range budget (₺₺)

Aşkın AkayCuisinier de Ligne

19 August 2026 Last updated: 19 August 2026

These buttery cookies are made by feeding dough through a cookie attachment on a meat grinder to form ridged strips, then cutting and baking them. The ridges are not just decorative: they increase the surface area so the cookies dry from the inside too and crumble in your mouth. The dough consistency is key. Soft dough loses its pattern as it passes through the attachment, while stiff dough strains the grinder.

Turkish Meat-Grinder Butter Cookies

45 pcs 45 min + 18 min Medium 170°C oven

Step by Step

How to make it?

Beat the butter and sugar

8 min

Beat the room-temperature butter and powdered sugar for 6 minutes, until pale and noticeably increased in volume. Add the egg and lemon zest and beat for 1 more minute. Cold butter will not cream, and melted butter will not hold air; it should leave an indentation when pressed with a finger.

Add the flour and knead

8 min

Sift in the flour, starch, and salt, and bring the mixture together with a spatula. Then knead gently by hand for about 3 minutes. Do not overwork it; as the gluten develops, the cookies will become tough. Wrap the dough in plastic wrap and refrigerate.

Extrude and cut

20 min

Fit the meat grinder with a cookie attachment and feed in walnut-sized pieces of cold dough. Support each ridged strip with your hand as it comes out and place it on the baking sheet. Cut it into 6 cm pieces with a knife. If the strip starts to spread, the dough has warmed; return the rest to the refrigerator for 10 minutes.

Arrange on the baking sheet

5 min

Arrange the pieces on a parchment-lined baking sheet, leaving about two finger-widths between them; they will spread slightly in the oven. If you like, gently curve the ends to make crescent shapes.

Bake

18 min

Bake in an oven preheated to 170°C / 340°F for 18 minutes. The cookies are done when the edges turn light brown while the tops remain pale. If the tops brown too, the cookies will dry out and the ridges will darken. Let them rest on the baking sheet for 10 minutes, then transfer to a wire rack.

Reminder

Refrigerate the kneaded dough for 30 minutes; this time is not included in the recipe duration. Warm, fatty dough spreads as it passes through the attachment and loses its ridges.

Nutritional Values · 1 serving

Values are estimates

93 kcalCalories

1 gProtein

11 gCarbohydrate

5 gFat

0 gFiber

3 gSugar

20 mgSodium

3 gSaturated Fat

Protein 4% Carbohydrate 47% Fat 48%

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Ingredients

7 ingredients · 45 pcs for

45 pcsServing

For the cookies
250 g butter (at room temperature)

What can I use instead?
margarine — more economical, but without the aroma of butter

clarified butter — contains no water, so the pattern stays sharper
120 g powdered sugar

What can I use instead?
granulated sugar — use the same amount, but the crystals dissolve more slowly and make the dough surface rougher
1 pcs egg

What can I use instead?
40 ml milk — makes the dough a little more crumbly; feed it through the attachment more slowly
450 g all-purpose flour
60 g wheat starch

What can I use instead?
cornstarch — use the same amount; the cookies will crumble a little more easily
5 g lemon zest

What can I use instead?
orange zest — use the same amount for a sweeter, milder aroma
2 g salt