Another Cookie? You might say. I know you are tired of seeing cake, bread, cookie mainly this month on the blog. What do I do? No one likes pies and tarts in my house and kids are funny with lot of ingredients. And I definitely don't want to eat all the stuff (let's be honest - can't afford to) and gain weight. So, you are stuck with reading bread, cookie, cake but I promise you that I will post lot of non-baked goods after this month.
One year back - Almond Butter fudge Balls
Two years back - Masala Corn Muffins, Holiday Cookie Platter
Ingredients:
Cashews chopped coarsely - 1/3 cup
Canola Oil - 2 TBSP (Yes, there is no typo here)
Sugar - 1/2 cup
Salt - a pinch
Egg - 1 Large (See Notes)
All purpose flour - 1 cup
Baking Powder - 1 tsp
Vanilla - 3/4 tsp
Method:
Preheat the oven to 350 F. Line a large baking sheet with parchment paper or lightly grease with vegetable oil spray. In a bowl, whisk together sugar, egg, oil, vanilla till fluffy. In another bowl, stir together cashews, flour, baking powder, salt. Add the liquid to dry ingredients and stir. You will have to mix the dough using your hands. This is a super sticky dough. If you want, you can refrigerate it for easier handling for about 30 minutes or so. I wet my hands (shake off excess water) and shaped into an inch balls. Place on the prepared sheet 1 1/2 inches apart. Bake for 12 - 15 minutes. Top will be a pale golden and bottom will have started to brown. These are not super fatty but they are soft. They will become hard if you over bake them, so check at 12 minutes. Cool on the wire rack completely.
Notes:
If you feel the dough is so sticky that you cannot handle it, add 1 TBSP of corn starch. But don't use more than 1 TBSP of it. I had to use 1 TBSP because I was using extra large egg. If using large egg as specified, you won't have to use an extra TBSP of flour or corn starch.
Today is day 16 of the Bake-A-Thon. I don't know about myself, but I am sure you are all tired of reading one baked goodie post after the other. I apologize if I am tiring you with these posts. My fellow bloggers doing this are - Preethi, Veena, Priya.
Enjoy.
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Two years back - Masala Corn Muffins, Holiday Cookie Platter
Ingredients:
Cashews chopped coarsely - 1/3 cup
Canola Oil - 2 TBSP (Yes, there is no typo here)
Sugar - 1/2 cup
Salt - a pinch
Egg - 1 Large (See Notes)
All purpose flour - 1 cup
Baking Powder - 1 tsp
Vanilla - 3/4 tsp
Method:
Preheat the oven to 350 F. Line a large baking sheet with parchment paper or lightly grease with vegetable oil spray. In a bowl, whisk together sugar, egg, oil, vanilla till fluffy. In another bowl, stir together cashews, flour, baking powder, salt. Add the liquid to dry ingredients and stir. You will have to mix the dough using your hands. This is a super sticky dough. If you want, you can refrigerate it for easier handling for about 30 minutes or so. I wet my hands (shake off excess water) and shaped into an inch balls. Place on the prepared sheet 1 1/2 inches apart. Bake for 12 - 15 minutes. Top will be a pale golden and bottom will have started to brown. These are not super fatty but they are soft. They will become hard if you over bake them, so check at 12 minutes. Cool on the wire rack completely.
Notes:
If you feel the dough is so sticky that you cannot handle it, add 1 TBSP of corn starch. But don't use more than 1 TBSP of it. I had to use 1 TBSP because I was using extra large egg. If using large egg as specified, you won't have to use an extra TBSP of flour or corn starch.
Today is day 16 of the Bake-A-Thon. I don't know about myself, but I am sure you are all tired of reading one baked goodie post after the other. I apologize if I am tiring you with these posts. My fellow bloggers doing this are - Preethi, Veena, Priya.
Enjoy.
I don't mind those cookies actually!..like that pattern..btw preethi's link is wrong..it's without the hyphen..
ReplyDeleteYum yum,scrumptious cookies..feel like munching some.
ReplyDeleteDrooling here.
ReplyDelete