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.
So today was indeed a happy day! I was in the company of Chef Bobbie, a young celebrity chef, well, almost in the making!
She was ably assisted by daughter, and the cookies turned out great. I was truly impressed. Every bite was mmm…melt in the mouth and chocolate chip laden…yum! Must try for every home cook or otherwise!
Here is the recipe!
•2 1/4 cups all-purpose flour
•1 teaspoon kosher salt( actually any salt)
•1 teaspoon baking soda
•2 ounces milk ( 4 tbsp)
•1 1/2 teaspoons vanilla extract
•2 sticks unsalted butter
•1 cup sugar
•1/2 cup brown sugar
•2 cups semisweet chocolate chips
•Ice cream scooper (#20 disher, to be exact)
Heat oven to 375 degrees F( 180 degrees C) .Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
Cream the butter in the mixer’s work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes.
Rotate the baking sheet for more even browning.
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.
½ cup butter
6 tbsp sugar
6 tbsp brown sugar
½ tsp vanilla
¼ tsp water
1 cup+ 2 tbsp flour
½ tsp baking soda
½ tsp salt
½ cup chopped nuts (optional)
1 cup semi-sweet morsels
Greased cookie sheet
Cream together butter, sugar and stir in egg. Add essence and water.
Sift flour, baking soda, and salt. Add it to the creamed sugar and egg mixture.
Drop dough by rounded teaspoonful onto a greased cookie sheet. Flatten with hand/fork. If the dough is thick, lightly shape into balls and place on the sheet. Flatten gently.
Bake at 190 degrees centigrade or at 350 degrees F, for about 7 minutes.
Cool on wire rack.
Makes 3 dozen cookies.
(From my vintage recipe collection. Original source unknown)