Ingredients (makes about 25–30 cookies):

  • 125 g butter (at room temperature)

  • 1/2 cup Turna Sunflower Oil

  • 1/2 cup powdered sugar (plus extra for dusting)

  • 1/4 cup cornstarch

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour (add gradually, the dough should be soft)

  • 1/4 cup chopped walnuts or hazelnuts (optional)

Instructions:

  1. Prepare the Dough: In a mixing bowl, cream the room-temperature butter together with Turna Sunflower Oil and powdered sugar until smooth and creamy.

  2. Add Dry Ingredients: Gradually add the cornstarch, vanilla, and flour. The dough should be soft and not sticky. Optionally, fold in the chopped walnuts or hazelnuts.

  3. Shape the Cookies: Take small portions of the dough, about the size of a walnut, and roll them into balls. Place them on a baking tray lined with parchment paper, leaving some space between each cookie.

  4. Bake: Preheat the oven to 170°C (340°F) and bake the cookies for 15–18 minutes, until the edges just start to turn golden. Be careful not to overbake, or the cookies may become too firm.

  5. Serve: Dust the cookies with powdered sugar while still slightly warm. Let them cool completely before serving.

Enjoy!