Named for their spoon-shaped portions, these classic Turkish cookies come together quickly because they bake for only a short time. The raw dough can be stored in the freezer. Mixing it gently without kneading helps keep the cookies crisp.
Beat the butter and sugar for 2 minutes, until creamy.
Add the egg and vanilla, then mix.
Add the flour and baking powder and stir gently without kneading.
Drop small mounds onto a baking pan using a spoon. Bake in a preheated oven for 9 minutes.
Do not knead the flour and baking powder into the mixture; vigorous mixing develops gluten and can make the cookies tough. Allergens: contains wheat (gluten), eggs, and dairy (butter).
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