All these pictures were taken in the night with flash on.
Coming to the cardamom cookies, I tweaked my pie crust recipe added cardamom, increased the sugar, added some baking soda, topped with raw sugar to get these cookies. So, recipe is not complicated at all. Here it goes..
- All purpose flour - 1 cup
- Sugar - 1/4 cup (You could increase this to 6 TBSP since it was perfect but not too sweet cookie)
- Salt - 1/4 tsp
- Baking Soda - 1/2 tsp
- Shortening - 2 TBSP
- Butter - 4 TBSP
- Milk - 3 - 3 1/4 TBSP
- Cardamom - 8 - 9 pods powdered
- Coarse sugar or raw sugar - 1 - 2 TBSP for topping the cookies.
Preheat the oven to 375 F. Line a large baking sheet with parchment paper or silpat mat. In a bowl, combine all the dry ingredients. Add butter, shortening and using a pastry blender or forks, mix till it resembles coarse meal. Add milk slowly and make a dough. At this point, you can cover and refrigerate till it firms up. I used it straight as is. Since the dough is sticky and I didn't want to add more flour, I rolled the dough between two sheets of wax paper. Roll it to 1/4 " thick or less if you want crunchier cookie. Cut with desired cookie cutter and place on the prepared cookie sheet. Take a toothpick or a wooden skewer and prick all over. Sprinkle coarse sugar and bake for 9 - 11 minutes. The bottom should be golden brown and the edges should've started browning. Keep an eye on it since it depends on how thick you've rolled the dough. Cool on the wire rack. When you take the cookies out of the oven, it might seem soft, but will set nicely once cooled. These tasted great as is, but will go very well with a cup of milk.
CWS - Cardamom'. Thanks for such a wonderful choice Priya.
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And for those who take time in leaving a comment in any or every post, I thank you. I don't really try to go back to comments section and thank you all since I can't expect a person to come back to the comment section just to see what I wrote in a reply. Come on guys, ladies I don't think any of you have that kind of time. So, I am going to make it a point to thank you in the post regularly. I promise.
Happy Baking!! Pin It