# Put the margarine, which is softened at room temperature, into a deep bowl. Add castor
sugar and Turkish coffee on it.
# Add sifted flout into the mixture little by little, while kneading the dough. Make the dough reach to medium non-sticky consistency.
# Cover the dough by a cling film or aluminum foil. Refrigerate it on the lowest layer of the fridge for 1 hour.
# Divide the cold dough into 2 pieces. Roll them out over
floured bench, into the thickness of the knife backside.
# Cut the rolled out dough pieces by the brim of a small glass or biscuit mould.
# Place the cookies onto the tray, which is not greased, without spaces between each of them. Place the tray into the oven, which is preheated to 355 C and bake them for about 10-12 minutes.
# Cool them down without opening the door of the oven, and place them onto the service plate.
