More cookies!! Yes 😀 Coz it’s the season to be merry! I am going to be posting a lot of cookies before I leave for a longish vacation next weekend. I plan to take boxes of them as gifts! Hence, the cookie overload. Please bear with me.I played around with my chocolate chip cookies recipe and baked these.
These cashew and cherry studded,bejewelled beauties make for a pretty gift. They are eggless (can be made with egg too) and super easy to put together. I haven’t tried a whole wheat version yet, but I added some oatmeal to kinda add a healthy touch. The oats did good things to the texture!
1 cup /130 grams plain flour/Maida
½ cup/50 grams oatmeal (grind the regular oats in a mixer-grinder)
½ cup /110 grams unsalted butter, at room temperature ( Skip salt if using salted butter like Amul)
1 cup brown sugar/200 grams, closely packed ( May use white sugar if brown is not available)
½ cup thick curd at room temperature (or an egg)
1 tsp vanilla extract or essence
½ tsp baking soda
¼ tsp salt (skip if using salted butter)
½ cup chocolate chips (dark/milk/milk chocolate or a mixture of all three)
½ cup cashwes
½ cup glace/candied cherries, chopped into halves
In a small bowl, sift together flour, baking soda and salt.
In a large bowl, beat butter till creamy. Add the sugar and beat till soft and fluffy.
Add the yogurt (or egg, if using) and vanilla and beat till all is homogenous.
Add the flour mix to the wet ingredients and fold in gently.
Add the chocolate chips and mix till they are evenly distributed into the dough.
Cover the dough with cling film or slightly greased aluminium foil and refrigerate for an hour.
Preheat the oven to 180C and line or grease a baking tray.
Taking 1 tbsp of dough at a time (you may use an ice cream scoop) make small balls and flatten them to discs. Stick cashews and cherries on the cookies.
Lay them on the baking tray 2 inches apart.
Bake for 11-14 minutes till the chocolate melts. Watch for the bottoms of the cookies changing colour. As soon as the bottoms just begin to brown, remove and cool on the tray for 5 minutes. Gently move them to a wire rack and let cool completely. They stay good for a week in an airtight box.
Because I am on a cookie baking spree,
And we loved the Rose Pistachio Cookies
And they vanished within three days of making, I decided to bake them again! 😀
A lot of my friends wanted an egg free recipe and I wanted a Maida (APF) free one. So I tried making them tweaking my Whole-wheat Oats Biscuits recipe. And it worked like a charm. The new oven seems to like me 😛
This recipe gives about 12 cookies. I also made some thin and dainty wafer like cookies. They were amazing! I need to work more in that direction 😀
100 gms (a little less than one cup) whole wheat flour
100 gms (a little less than one cup) Oat meal
90 gms butter, soft at room temperature (but not melted)
80 gms sugar, brown preferably, else white
½ tsp Baking Soda
2-4 Tbsp milk, at room temperature
1 tsp cardamom powder
2 Tbsp dried rose petals, crushed
3 Tbsp pistachios, crushed
2-3 drops of pure rose extract or ¼ tsp rose water
Measure out 100 gms of oats and grind them in the mixer to get oatmeal. Do not grind too fine.
Whisk together whole wheat flour, oatmeal, sugar and baking soda so that they are well mixed.
Add the butter to the flour mixture and mix it into the flour rubbing with fingers to get a bread crumb like texture.
Add the rose extract, rose petals and crushed pistachios and mix well.
Very gradually, one tbsp at a time add the milk and get the dough together. Do not knead at all! Just keep adding the milk slowly to get in together.
Cover in cling film and refrigerate for 30 minutes.
Pre heat the oven at 170C for ten minutes and line a baking tray. Mine is non stick so I simply greased it lightly with butter.
Divide the dough into two.
On a clean plastic sheet, roll out the dough to about 1 cm thickness. I cover the dough with the plastic sheet while rolling out. It makes is easy to roll out.
Spread some pistachios all over the rolled dough and roll lightly to press them in.
Cut cookies with a cookie cutter or with an inverted steel glass or bowl.
Bake for 14-15 minutes
Let rest in the baking tray for 3-4 minutes.
Remove to wire rack to cool completely and store in an air tight container. They stay good for about two weeks.
These are the wafer thins. We loved them the most! So light and crunchy 😀
You may use any other nut like cashews or walnuts and replace the rose extract with vanilla or any other extract to get flavours of your choice.
Enjoy these delicious and healthy cookies with your morning or evening cuppa!
This May I’ve taken the plunge, decided to get brave and work on my cookie and cake baking skills. Too melodramatic, was it 😛
But honestly, I went and got myself a larger oven ( hopefully free of hot spots like the previous tiny one) and have decided to bake on a weekly basis.
So I saw these gorgeous Pistachio Almond Milk Cookies on Simi’s lovely blog ‘Turmeric N Spice’ and just had to bake them!
I made them with lots of pistachios and rose petals ( Maybe I am still hung-over with the flavours of the Middle East from last month :D). The aroma from the roses and rose water filled the kitchen as the cookies baked….it was heavenly!
We loved the flavours so much that I baked an egg-free Wholegrain and Oatmeal version of these. More on that in the next post.
1 cup All Purpose Flour /Maida
1 cup whole wheat flour/aata
115 gms of butter, chilled and cubed
3/4 cup sugar, powdered
1 large egg ,cold
1/2 tsp rose extract or rose water
1/4 cup + 1tbsp milk powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup crushed pistachios, crushed
2 Tbsp dried rose petals, crushed
Beat the sugar with butter till creamy. I used my hand mixer. It took about 3 minutes.
Add egg and rose extract and mix.
In another bowl whisk together the flours, milk powder, salt and baking soda. Add half of this flour mixture to the egg-butter mixture and fold in to get together to make a dough.
To the other half of the flour mixture, add the pistachios and rose petals and incorporate into the dough.
Shape the dough into a log , or two logs depending on the size of cookies desired. Cover in cling film and refrigerate for 4 hours.
Preheat the oven to 180C
Cut the cookies about 1 cm thick and arrange them on a lined baking tray, placing them an inch apart.
Bake for 12-13 minutes. Let rest on the tray for 5 minutes. Then remove to the cooling rack.
Enjoy with coffee, tea or a glass of chilled milk, like I did 😀