My grandchildren’s delight!
These delicious cookies are really soft on the inside, and super simple to make.
Cute, chewy bites…
Spending time with my daughter can be inspirational, or in my case, dreadful news. I tend to put on all those needless pounds and my cholesterol shoots up! We both are addicted to baking…and that too, sweet some things always!
Besan ki Naan Khatai are akin to butter cookies but distinct by their softer texture and a hint of cardamom. These can be made by using variations, such as using only plain flour, or a combination of plain flour and gram flour (chickpea flour). These are easy to make and good to eat!
½ cup butter/ghee, at room temperature
½ cup powdered sugar/icing sugar
½ cup all-purpose flour
½ cup gram flour
¼ tsp baking powder
Pinch baking soda
¼ tsp cardamom powder
1 tsp yogurt
Nuts for garnishing
Cream the butter/ghee and sugar in a large bowl.
Sift the flours, baking soda and baking powder.
Gradually add to the creamed mixture.
Mix in cardamom powder.
Add some yogurt to make soft dough.
Let the dough rest for about 15 minutes.
Divide the dough into 12 small balls and place on a greased and lined sheet.
Flatten at the top slightly and garnish with chopped pistachios, sliced almonds or cashew nuts.
If you like you can sprinkle some cardamom powder on top.
Bake in a pre heated oven at 160 degrees C for about 15 to 18 minutes.
Warning: Eat in moderation!
½ cup butter
½ cup brown sugar
1 egg, lightly beaten
1 tsp vanilla
½ tsp baking powder
¼ tsp salt (If using unsalted butter)
1 ¼ cup all-purpose flour
1 cup semi sweet chocolate chips/ or white chocolate bits
½ cup dried cranberries
¾ cup pecan/walnuts chopped
1 bar Galaxy, 100 gm, bits
Sift flour, baking powder and salt into a bowl.
In a large bowl, cream butter and sugar, about 2 minutes.
Beat in egg and vanilla. Gradually add flour to butter mixture and mix well. Stir in cranberries, walnuts, chocolate chips and galaxy bits.
Drop by rounded heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray.
Bake at 175 degrees C for 8-10 minutes or until edges are lightly browned.
Cool for 2 minutes before removing to wire racks.
Yield: 2 dozen.
(Adapted from www.tasteofhome.com)
1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups rolled oats (quick or old-fashioned, uncooked)
1/2 cup sweetened dried cranberries
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
Preheat oven to 350°F or 176 °C
In a medium bowl, combine flour, baking powder and salt; set aside.
In large bowl, beat butter and sugars with electric mixer until light and fluffy.
Add vanilla and eggs; mix well.
Add flour mixture to butter mixture and mix until just combined.
Stir in oats, chips and cranberries.
Drop by rounded tablespoonfuls onto cookie sheet 2-inches apart.
Bake 12-15 minutes or until light golden brown.
Cool on pan on wire rack 5 minutes; remove from pan and cool completely.
Makes about 3 dozen cookies.
2 teaspoons pure vanilla extract
¾ cup unsalted butter, slightly soft
1 tsp. oil
1 cup icing sugar
¼ teaspoon salt
1/2 tsp baking soda
2 cups all-purpose flour
Food coloring and granulated sugar, if desired
Whisk the eggs and vanilla in a small bowl and set aside.
With a hand-held mixer in a large bowl, cream the butter until fluffy. Add icing sugar, and continue beating until light, 2 to 3 minutes.
Sift the salt , baking soda with the flour. Reduce the mixer to a low-speed and then add the flour mixture, mixing just until blended.
Turn the dough in another bowl. Cover and refrigerate until firm, about 1 hour.
Pour the rainbow sprinkles/colored sugar into a bowl.
Divide the dough into balls. Roll in sprinkles or colored sugar.
Use a spatula to transfer the cookies to a parchment-lined or non-stick baking sheet, spacing them about 1-inch apart. Flatten the dough with a glass bottom.
Bake at 180 degree C / 350 degrees F, until the edges of the cookies are a light golden, about 15 minutes. Transfer cookies to a rack to cool.
Store in an airtight container for up to 1 week.
The recipe yields 2 dozen cookies.
Variations: Insert a stick and make some cookie pops or make bite-size cookies.
(Cookie treat sticks are available at Wilton. I make do with some lollipop sticks)
Note: You can make your own color sugar. Take some granulated sugar in a sandwich bag; add a few drops of desired food color, and mix.
Just remember to keep the dough chilled.