Cookies with Turkish delight

Cookies with rahat - a delicacy that combines tradition with sweet flavors and surprising textures. These cookies are not only a delight for the taste buds but also a reminder of the joys of family gatherings and the time spent together at the table. Today's recipe is simple yet full of character, perfect to be enjoyed alongside a cup of tea or a fragrant coffee.

Preparation time: 20 minutes
Rising time: 30 minutes
Baking time: 15-20 minutes
Total: 1 hour
Number of servings: approximately 24 cookies

Necessary ingredients:
- 2 eggs (ideally at room temperature for better incorporation into the dough)
- 1 cup of sugar (preferably white sugar for a lighter color)
- 1 cup of lard (for a rich texture; you can also use melted butter, but it won’t have the same flavor)
- 1/2 cup of borscht (this adds a slight sour taste and helps the dough rise)
- 1 teaspoon of extinguished ammonia (can be replaced with baking soda, but ammonia provides a crunchier texture)
- Yeast the size of a small walnut (about 15g, preferably fresh yeast)
- Flour as needed (approximately 500-600g, but it will depend on the moisture of the ingredients)
- Rahat (cut into small cubes, around 200g, to add a note of sweetness and texture)
- Spices to taste (you can opt for vanilla, cinnamon, or lemon zest)

Preparation steps:

1. Preparing the ingredients: Make sure all ingredients are at room temperature. This helps them incorporate better into the dough.

2. Beating the eggs: In a large bowl, beat the two eggs with the sugar until the mixture becomes light in color and frothy. This step is essential as the incorporated air will help the cookies be fluffy and light.

3. Dissolving the yeast: In a small bowl, dissolve the yeast in warm borscht. Let the mixture sit for a few minutes until the yeast starts to bubble. This is an indication that the yeast is active.

4. Mixing the ingredients: Add the yeast mixture to the bowl with the beaten eggs. Then, add the lard (or melted butter) and the extinguished ammonia. Mix well until everything is evenly combined.

5. Incorporating the flour: Start adding the flour gradually, mixing continuously, until you obtain a soft dough that pulls away from the sides of the bowl. It is important not to add too much flour to avoid the cookies being hard.

6. Adding the rahat: Cut the rahat into small cubes and incorporate it into the dough. You can also add your preferred spices at this point to give your cookies an even more special taste.

7. Rising the dough: Cover the bowl with a clean towel and let it rise for 30 minutes in a warm place. The dough should double in volume.

8. Shaping the cookies: Once the dough has risen, preheat the oven to 180°C. Wet your hands with a little flour, take pieces of dough, and shape them into cookie-sized balls. Place them on a baking tray lined with parchment paper, leaving enough space between them.

9. Baking: Bake the cookies for 15-20 minutes or until they turn golden. It is important not to leave them too long, as they can dry out.

10. Cooling: Once the cookies are done, remove them from the oven and let them cool on a rack. They will become slightly firmer as they cool.

Serving suggestions: These cookies with rahat are perfect to be served alongside a cup of fragrant tea or strong coffee. You can even wrap them nicely and give them as gifts to loved ones.

Possible variations: If you want to add a twist to the recipe, you can experiment with different types of fillings, such as chocolate or chopped nuts. You can also replace the rahat with candied fruits or chocolate chips for a more decadent version.

Nutritional benefits: These cookies are a quick source of energy due to the sugar and fats from the lard. Adding rahat not only enhances the flavor but also provides fiber and antioxidants.

Frequently asked questions:
1. Can I use other types of fat instead of lard?
Yes, you can use melted butter or oil, but the texture will be different.

2. How can I tell if the cookies are done?
The golden color of the edges of the cookies is a good indicator, and if you gently press them, they should be firm to the touch.

3. What should I do if the dough is too sticky?
Gradually add flour until the desired consistency is achieved, but be careful not to overdo it.

These cookies with rahat are more than just a simple recipe; they are an invitation to share sweet moments with loved ones. So gather your family and enjoy an unforgettable culinary experience!

 Ingredients: 2 eggs, 1 cup of sugar, 1 cup of lard, half a cup of borscht, 1 teaspoon of extinguished ammonia, yeast the size of a smaller walnut, flour as needed, Turkish delight, spices of your choice