Whisk the flour, coffee, hawaij and salt together.

Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until smooth, about 3 minutes. Add the egg and beat until well incorporated, about 2 minutes.

Beat in the silan and vanilla, scraping down the bowl to ensure it is all mixed in. Add flour mixture and slowly mix until dough forms.

Preheat oven to 350℉. Line two baking sheets with parchment paper or a silicone baking mat. Have a 2 or 3-inch-diameter cookie cutter at hand.

Place the dough on a sheet of parchment paper, gather it together and shape it into a disk. Roll the dough to a thickness of ¼-inch. Cut out as many cookies as you can and place them on the sheets. Spoon filling into center of each cookie and fold corners together to form a triangle. Gather the scraps together, re-roll, cut, fill and shape.

Bake the cookies one sheet at a time for 11 to 13 minutes, rotating the sheet after 6 minutes, or until lightly browned. 

Fillings

White chocolate ganache

Halvah cream

Mocha - Turkish coffee mixed into melted chocolate