Cookies – Astha's Kitchen

EGGLESS ROSE PINK HEARTS WITH TWIST OF CHOCOLATE

These pink hearts are completely egg-less and made up of whole wheat flour. These cookies neither contain baking powder nor baking soda. One can easily prepare them with very few ingredients.

Most of the rose flavoured bakes can be prepared with rose petals but I tried with rose essence and it turned out to be amazing.

I try using whole wheat flour in my recipes these days, as it is a healthier option and quite good with the bakes.

This Diwali season I’ve made desi cookies with a western twist.
They look good and taste even better. Hope you like them and try them out.

Preparation Time: 10 mins | Cooking Time: 20 mins

INGREDIENTS :

Wheat flour ½ cup + 2 tbsp
Powdered sugar ¼ cup
Butter ¼ cup
Rose essence 1 tsp
Pink food colour Few drops
Dark chocolate ¼ cup

INSTRUCTIONS :

Preheat the oven at 180 ℃
Shift wheat flour in a bowl and keep aside.
In another mixing bowl, take butter (at room temperature) and powdered sugar.
Whisk until creamy and fluffy using hand / electric whisk.
Next add rose essence, few pink food colours and whisk again until everything incorporate well.
Now add the sifted wheat flour to the fluffy mixture and mix well to get a dough.
Take 2 tbsp of the dough and flatten with rolling pin and cut with heart-shaped cookie cutter
Similarly, make hearts from the rest of the dough.
Place all the Hearts 1-inch apart from each other on a baking tray lined with
baking sheet and bake them for 10 to 12 minutes.
Take out the baking tray from the oven and allow to cool down completely.
Then Melt the white chocolate using a double boiler /Microwave and keep aside.
Dip the cookies in melted chocolate and allow to set until firm.
Store in an air-tight container!
NOTES:

The dough has to be non-sticky texture. If the dough becomes crumbly, then add 1-2 tbsp milk.
If the dough becomes sticky, then add 1-2 tbsp flour.
Butter should be at room temperature. Also if not using salted butter, then add 1 pinch of salt along with flour while making a dough.

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NANKHATAI (WHOLE WHEAT FLOUR )

Nowadays I try using wholewheat flour in my recipes as it is healthier than maida. I have a liking for Nankhatai since my childhood.
This time I wanted to try it out with whole wheat flour and fortunately I found the Rak’s kitchen Nankhatai recipe.I tried the recipe it turned out to be truly scrumptious!

This will be really a perfect snack for your kid’s snack box, it’s healthier than the store-bought cookies and handmade with lots of love.

So Bake these easy cookies and send me the picture on my mail or on my FB page and I will, as usual, happily share it in on my Facebook page in the ‘Tried and tasted album.’

Prep Time: 20 mins
Cook time: 15 mins
Makes: 15

INGREDIENTS
Wheat flour/ Atta – 3/4 cup
Maida/ All purpose flour – 1/4 cup
Sugar – 1/2 cup
Ghee, melted – 1/2 cup (may not need all)
Elachi/ Cardamom – 1
Baking powder – 1 pinch
Pistachios, for decoration – 10

INSTRUCTIONS

In a mixer, place sugar along with elaichi and powder it. Transfer to a mixing bowl.
In the same mixer, coarsely powder pistachios, keep aside.
Preheat the oven to 180 ℃.
Add atta, maida to the powdered sugar along with baking powder. Mix well.
Add ghee little by little rubbing as you add. You may not need all, maybe 1 tbsp you can reserve. You should add ghee to form a dough. No water.
In a baking tray, line with the cookie sheet or grease with ghee, dust with a tsp of flour. Make equal sized balls (15) out of the dough. Flatten slightly, not too much.
Cut with a knife to make a criss-cross pattern in the top middle of the cookie. Add a pinch of powdered pistachios over each cut.
Bake it for 12 to 15 minutes at 190 deg. C/ 375 F. The cookie should not change in color to dark brown. When it just starts golden in color on the sides, that is enough. Cool on wire rack before storing in an airtight container.

NOTES

Add ghee gradually, do not end up in adding more than needed.
The dough should hold its shape if not, ghee is more.The ghee amount may vary depending on the flour, so handle accordingly.
I felt if the cookies are made smaller, it looked cuter than this. So make it smaller if you wish.

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EGGLESS FRUIT COOKIES (TUTTI FRUTTI COOKIES )

Ever since I started blogging, I have been experimenting a lot of baking at home. My recent try was this Eggless Tutti Frutti Cookies.I tried it and it came out super good, crisp and melts in the mouth.

Eggless tutti frutti cookies with the colorful tutti frutti in it, which looks like gem stones beautifully in the cookies. Not only it looks appealing, this one tasted also great. My daughters loved it a lot. So this is a perfect snack, be it back from school snack or inside their snack box.

Cookies are my family’s all-time favorite.
when I started blogging, we never brought cookies from the market…

Recipe Source: Sharmi’s Passion

INGREDIENTS :

All Purpose Flour (Maida) – 1 cup (135 gms)
Unsalted Butter (at room temperature) – 6 tbsp
Powdered Sugar – 1/2 cup (80 gms)
Tutti Frutti – 1/3 cup
Milk – 1 to 2 tbsp

INSTRUCTIONS:

Powder the sugar and bring the butter to room temperature.
In a mixing bowl, add powdered sugar and butter. Cream this until light and fluffy.
Add maida, tutti frutti and mix well.
Add milk to form a soft sticky dough. Lay a butter paper and roll the dough and form a log. Dust some flour if needed.
Wrap it with a butter paper and freeze it in a freezer for 40 mins.
Meanwhile, preheat the oven at 180C for 10 mins.
Remove the dough logs from the freezer and slice them into thick slices appx 1/2 an inch.
Line the baking tray or a cake mold with butter paper and place these cookies carefully on a baking tray leaving some space in between each cookie. The cookies don’t spread, still, it’s better to follow this step.
Bake this for 15- 20 mins or till you notice the edges turning into light golden brown in color. This indicates that the cookies are done. Transfer carefully to a rack and allow it to cool completely. Transfer it into an air tight container and enjoy it during tea time or any time when you feel like munching 😉
Transfer carefully to a rack and cool it.Store in airtight container.

NOTES:

if you don’t get tutti frutti substitute with any dried fruit variety
Don’t use a knife with wavy impressions. Always use a smooth finish knife or a plain sharp knife with no impressions to cut the cookie dough log. This results in getting a smooth layer on a cookie.
If your cookies are ready sliced and are waiting for preheating time then keep the cookies in the fridge until the preheating time(No need to keep in the freezer.)
Check the cookies in regular 10 mins intervals since they turn to burn easily.
You can also use a cookie cutter to cut the cookies into any shape as desired.
Adjust adding milk to the consistency of the dough. The dough will be sticky so dust flour if needed while rolling them into logs.
The cookies turn out crisp when it’s cooled completely.

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SEMOLINA CARDAMOM TUTTI FRUITTI COOKIES

Sharing an absolutely delicious, crumbly and crispy, melt in mouth semolina cookies recipe with specs of tutti frutti.

Semolina cookies are as light as feather and crumble very easily. The texture is so good, they melt in the mouth yet very crunchy. It was my wish from a long time to make these semolina cookies recipe at home. Last week I tried these tutti frutti semolina cookies recipe and it was the big hit.

Addition of tutti frutti is my idea of adding some special factor to this crumbly semolina cookies. Colorful tutti frutti makes the white cookies very attractive. You can even add finely chopped nuts, raisins or just make plain, melt in mouth rava cookies too.

This recipe can be doubled easily if you want to make a bigger batch! When these are baking, the smell of the cookies wafting through the oven will make you want to eat them all.
Recipe courtesy: Kaveri Obhan

PREP TIME 10 mins COOK TIME 20 mins TOTAL TIME 30 mins

INGREDIENTS:

1/2 cup (100 gm) butter, at room temperature
1cup (100 gm) All purpose flour
1 tsp baking powder
1/2 cup (100 gm) semolina/sooji (use fine and good quality semolina)
1/2 cup +2tbsp castor / confectioner’s sugar
1 tsp ground cardamom powder
1/2cup melted dark chocolate
some star-shaped sprinkles
1/4 cup tutti frutti

INSTRUCTIONS:

Preheat oven at 160 C (320 F) for ten minutes.
In a bowl, mix the butter and sugar until well combined.
Add the flour, baking powder and semolina to the butter-sugar mixture and mix it together.
Add the cardamom and mix until it forms a soft dough.
Shape into small balls of approx 1 inch each. Place these dough balls on a parchment lined baking tray leaving enough space between. They will only spread a little.
Bake for 18-20 minutes. Take out of the oven and allow to cool completely. They will still be soft but will turn crisp on cooling.
When completely cool, deep in melted chocolate and decorate with some sprinkles.
NOTES:Semolina cookies keep well in an airtight box for up to a week.You can add nutmeg powder too in place of cardamom.

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Thumbprint Cookies with Hershey’s Kisses (Eggless)

When I saw this recipe in my Facebook group i decided to make them But i forgot it .
As Christmas was round the corner this recipe clicked in my mind and sure enough I made these cookies.

From my last holiday trip I had bought Hershey’s kisses chocolate .So for Christmas baking and for my daughter’s birthday I made these cookies with Hershey’s kisses.
Kids loved it .My husband said for the first time is it really homemade ?I was glad about it.

Thanks to Padma Anagol for such a nice recipe .

If you want to make one of the best cookies ever, then you have come to the right instructable! These cookies are truly a classic in the art of cookie making. I hope you enjoy.
Have a chocolate kiss with these delicious Thumbprint Cookies –

INGREDIENTS:
1/2 cup unsalted butter, softened
1/2 cup confectioners’ sugar (Icing sugar)(I used regular sugar)
1 tsp vanilla
1 1/4 cups flour (maida)
Hershey’s kisses chocolate

INSTRUCTIONS:

Preheat oven to 180°C/350°F. Line a baking sheet with parchment paper.
If you are not using parchment, you do not need to grease the baking sheet.
Using a handheld or mixer, beat together the butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes.
Beat in the flour, beginning on low speed and increasing to medium-high.
Using heaping teaspoons, roll the dough into balls, and place 1-inch apart on a baking sheet.
Bake for 10 minutes, remove from oven, and make an indentation (I used the back of a melon baller to make the indentations) into the middle of each cookie.
Return to oven, and bake until light brown on the edges, 7 to 9 minutes more.
Immediately upon removing the cookies from the oven, press a Hershey’s chocolate kiss gently into the indentation of each cookie.
Remove to a wire rack to cool.
NOTES:
For those who don’t have the Hershey’s kisses but still want to bake these cookies, proceed with the complete process and once completely cooled fill them with Nutella or chocolate.
If you want to fill with jam, the cookies need to be filled before they go into the oven.

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CHERRY SHORTBREAD COOKIES

Cooking time 12-15 minute prep time 15 minute

First I saw this recipe on Chef Pankaj bhadiriya’s food show .I bookmarked it.I liked the way of presentation of the cookies.I made some variation in ingredients according to my taste.It looks and also taste awesome.I made it with nutralite butter for more healthier option.Hope you all like it.

This is an easy shortbread recipe to make and really delicious. You’ll really enjoy this soft and buttery shortbread cookies flavored with cherry.

INGREDIENTS:
1 and 1/4 cup Refined flour
100 gm unsalted butter(I used Nutralite)
3 tbsp caster sugar
½ cup red cherries, dried and finely
chopped Caster sugar for dusting
Salt to taste

INSTRUCTIONS:

Combine refined flour, unsalted butter, caster sugar, and salt and rub them with your fingertips until the texture resembles the breadcrumbs.
Add finely chopped dried red cherries and knead a dough.
Make a rectangular-shaped dough with a thickness of 1 cm.
Cut the dough into small cubes with the help of a knife, maintaining the same thickness.
Pierce the toothpicks at the centre of the cubes and arrange on a baking tray.
Bake in a pre-heated oven at 180 C for 12-15 minutes.
Dust the serving plate with the caster sugar and serve the shortbreads.

Notes:

You can add dryfruits too.
I love salty flavour ,if you don’t like skip it.
You can make any of shape with using cookie cutter.

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