كوكيز البرتقال التركيّة

European 20 Mins Prep · 20 Mins Cook

1. Zest and juice the oranges.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until light and fluffy. Add in the yoghurt, orange zest and juice and beat again for 1 minute. The mixture will look like it has split.
3. Sift the flour and baking powder into a bowl. Add the flour mixture to the butter mixture in three equal parts. Mix until combined. The dough should be stiff, pliable and only slightly sticky.
4. Divide the cookie dough into 40g balls and place on two lined baking sheets. Place in the fridge for 30 minutes.
5. Preheat the oven to 180°C, gas mark 4.
6. Place the golden caster sugar in a small bowl or plate and roll the chilled cookie dough balls in it, then return to the sheets keeping them 3-4cm apart from each other.
7. Using a pair of scissors, score the top of the dough balls with a cross pattern.
8. Bake the cookies for 20 minutes, until lightly golden brown. They will still be a bit soft so allow them to cool for 10 minutes on the sheets. Cool on wire racks for at least 30 minutes before serving.
9. Decorate with gold dust, if desired, and serve. These cookies can be stored in an airtight container for up to two weeks.

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