I don’t like baking cookies, not that I don’t like cookies in fact I am the official (“Me want cookie!”, “Me eat cookie!”), cookie monster of our home. And the reason for my aversion for baking cookies is, that most of them goes straight in to my much needed workouts tummy. Yeah! its strange that even the youngest one in our family does not go around the cookie jar as much as “ME”. My Love affair with cookies are not new, I still remember going to the bakery with my parents, and the first thing that grabbed my attention was nicely lined up round and square pieces of these buttery delights with different toppings and making them more desirable. Though its really hard for me to say any of them my favorite, as I love all of them equally but still i used to like flower shaped biscuit (yeah! back home we call them biscuit) with red jelly topping in the middle and coconut biscuit that looks like macaroons (or may be they were macaroons who knew then..:-)).
I always like the idea of serving different types of cookies lined up in the tray for guests, but irony is even now, when ever they are needed my cookie jars are always empty. So I really request my friends and family to visit us either on the day I bake cookies or on the day I get my groceries from store, so that I can serve few of them to our guests and feel better while eating rest of them in privacy. :-))
Today we are talking about Nuts Cookies, these are kind of icebox cookies without eggs and with lots of nuts. We can add cardamom powder and saffron to enhance the Indian ethnic taste to our palate.
- 1 1/2 cups All Purpose Flour
- 2 tbsp. Custard Powder
- 3/4 cup chopped Dry fruits
- 1 tsp. Vanilla Extract
- 2 sticks of Butter, softened
- 1 cup Sugar
- Sliced Nuts for garnishing
- Cream butter and sugar. Add dry fruits and vanilla essence. Mix it well.
- Sift all purpose flour and custard powder.
- Mix flour into butter mixture slowly without over-mixing it.
- Make a soft dough out of it.
- Use little milk or extra flour if needed for the soft dough.
- Shape the dough in to logs and tightly wrap it in a wax paper.
- Refrigerate the logs for an hour until firm.
- Preheat oven at 350 °F.
- Cut logs in to 1/4-inch thick slices. Garnish them with sliced nuts.
- Bake for 12-15 mins until cookies are little brown from the edges.
- Cool them for 10 mins.
- Enjoy freshly baked biscuit/cookies with tea or coffee.
