EGGLESS DRYFRUIT RASMALAI COOKIES

1. Cream butter and sugar together until light and fluffy.
    
2. Add flour and dryfruit  powder. Fold them in. Bind together the dough using milk – add 1 tsp at a time, and add more as required till you have a soft dough that can be rolled into a ball.
    
3. Add the rasmalai essence  and edible rose petals (crushed). Massage them into the dough.
    
4. Cover with a cling wrap and refrigerate for atleast 30 minutes.
    
5. Pre-heat the oven to 170°C.
    
6. Dust the surface with flour, and roll the dough to ¼ inch thickness. These cookies don’t spread too much so don’t make them too thick. Use a cookie cutter to cut the shapes. Alternatively, roll individual balls with your hands and flatten them.
    
7. Transfer the cookies to a lined tray leaving a small gap between each cookie. If the cookies are soft, use a spatula to pick them and place them on the tray.
    
8. Bake at 170°C for 15-20 minutes or till the edges are golden brown.
    
9. Let the cookies cool on a wire rack then dip in melted chocolate and garnish with rose petals and chopped pistachios. Store in an airtight container.

NOTES:

1. You could dip the whole cookie, half of it, or even just pour the melted chocolate over the cookie with a spoon. 
    
2. White chocolate goes really well with the cookies. However, dark or milk chocolate will taste just as good. Simply dip the cookies in melted chocolate and place over a wire rack to allow the chocolate to cool and harden.
3. If you’re using nuts or rose petals as a garnish, you need to sprinkle them immediately after dipping in the chocolate while the chocolate is still liquid and hasn’t set. 
    
    

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