Ingredients
Scale
Base Cookie Dough (same for all flavors)
- 120g unsalted butter, softened
- 20g fine sugar
- 55g egg (room temp)
- 2g baking soda
- 2g salt
- 50g chopped pecans or walnuts
Plain Dough Add-Ins
- 40g brown sugar
- 130g all-purpose flour
- 5g baking powder
Matcha Dough Add-Ins
- 45g brown sugar
- 180g all-purpose flour
- 5g matcha powder
- 7g baking powder
Cocoa Dough Add-Ins
- 45g brown sugar
- 170g all-purpose flour
- 20g cocoa powder
- 6g baking powder
- 45g 70% dark chocolate, chopped (optional)
Pistachio-Kataifi Filling
- 1 cup frozen kataifi (shredded phyllo), finely chopped
- 3 tablespoons butter
- 1/2 cup pistachio butter or paste
Optional Toppings
- Dark chocolate drizzle
- Sea salt
- Candy eyes (for Halloween)
Instructions
- Chop frozen kataifi using scissors. Toast in a skillet with butter over medium heat until golden.
- Stir in pistachio paste and mix until thick, cohesive, and vibrant green. Chill filling for 30 minutes.
- Cream softened butter and sugars (use those specific to the dough flavor) until light and fluffy.
- Beat in egg gradually, then fold in salt, baking soda, and specific dry ingredients based on flavor choice.
- Stir in nuts or chocolate if using.
- Scoop dough (Check the notes)
- Flatten each dough scoop, place filling in center, then fold and seal like a dumpling. Roll into a ball.
- Chill formed cookies briefly for best shape. Meanwhile, preheat oven to 190°C (375°F).
- Bake (Check the notes)
- Let cool before decorating. Drizzle melted chocolate, add sea salt or festive toppings as desired
Notes
Large: 80g dough + 15g filling (Bake for 15 minutes)
Small: 40g dough + 8g filling (Bake for 12 minutes)
- Store cookies in an airtight container at room temp for 2 days or refrigerate up to 4 days (filling may soften).
- Freeze unfilled dough balls, then thaw, fill, and bake for a fresh-out-of-the-oven texture.
- To revive crispness, reheat in 300°F oven for 2–3 minutes.
- Make vegan with flax egg, dairy-free butter, and vegan chocolate/paste.
- For gluten-free, use a 1:1 GF flour with xanthan gum and chill before baking.
- Low-carb option: sub kataifi with toasted coconut and use almond flour.
- These cookies shine on dessert boards, party platters, or cozy coffee breaks—especially with Turkish coffee or matcha tea.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern Fusion
Nutrition
- Serving Size: 1 cookie (80g)
- Calories: 280
- Sugar: 15g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg