Eggless Sugar Cookies

As soon as Halloween(USA) and Dusshera (India) goes….everyone starts gearing up for the lined festivities…. here in USA, everyone is prepping for Thanksgiving and very soon X’mas. In India, everyone is getting ready for Diwali and Indian New Year. Either way, festivals means happy time–making the mouth sweeter….having some tasty treats =)

Who is not a fan of cookies!!! In India we have regular cookies, cookies you eat with tea, special occasions have cookies of their own which are made when that particular festival comes around (they are not called cookies and have their own names). NO NO my post ain’t of Indian sweet… although it is a good thought to try some Indian sweet. nevertheless.. my today’s trial is Eggless Cookies by Divine Taste.

Tasting the cookie made me feel like it was like a mix of sugar cookie and an Indian sweet call Nankhatai…although Nankhatai is more dense. These are soft, and light and can’t stop at just 1. Perfect for people who do not eat eggs. So I named them Eggless Sugar Cookies 😉

Eggless Sugar Cookies
by Divine Taste

Ingredients:
3/4 cup plain flour (I would use close to 1 cup..the batter was a little loose and did not retain the shape while baking like in the original recipe)
2 tbsp cornflour
1/2 cup icing sugar
1/2 cup butter
2 tbsp milk
1 tsp vanilla extract or 1/2 tsp cardamom (I tried vanilla this time)

Procedure: 

1. Sieve the flour and the cornflour together into a bowl. 
2. In another bowl mix in the butter and the sugar with a hand blender or a wire whisk or put in the stand mixer with the paddle attachment and blend until smooth and creamy.

3. Put in the flour mixture, milk and vanilla extract and mix until smooth and there are no lumps.
4. Pre heat the oven to 180 degrees centigrade/ 350F/Gas mark 4.
5. Put the entire mixture into a piping bag fitted with a star nozzle and pipe into stars (rosettes) on a lightly greased baking tin or a tin lined with baking parchment. Alternatively make small balls, flatten lightly with your palms and bake.
6.Bake for 12 to 15 minutes or until the cookies turn golden brown at the edges.

 By now you have to know I am bad with the pipping bag 😀 so here I started out and tried some different designs for the sake of it 😉 I tried different sizes as well…just to see what difference does it make. These spread a little as they bake… so small rosettes/balls will be perfect. 

So here are the awesome-ly delish cookies.. very quick to bring together…as long as you have room temperature butter ;) Divine Taste recommends trying it with cardamom instead of vanilla extract… after tasting these…I want to try the cardamom flavored cookies…. they are going to be as tasty

Will update once I try those 😀

Try baking these and enjoy with family and friends…

Cheers =)  

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Cranberry Pistachio Biscotti

I had always had biscotti’s from Starbucks and for some reasons I thought they were hard to make. The twice baking scared me I think. But when Akshita and I made the Raspberry Lemon Thumbprint Cookies we also tried these Biscotti. Easy to make, taste delicious…just that you need to bake them twice. But no big deal if you like baking and eating =)

This recipe is from Giada De Laurentis at Food Network…it is called the Holiday Biscotti. It has Cranberry and Pistachios in it (get it… red and green ;D and then she decorated them with melted White chocolate and red and green sprinkles. So the first time we made them, we went the whole nine yards…. with the decor and all. After that….just kept them simple. Don’t get me wrong I LOVE WHITE CHOCOALTE….but don’t need the extra calories 😉 Again, I have made these biscotti’s as many times as the cookies. Trust me when I say they taste awesome!!

CRANBERRY-PISTACHIO BISCOTTI
aka HOLIDAY BISCOTTI
by Giada De Laurentis

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup pistachios, coarsely chopped
  • 2/3 cup dried cranberries
  • 12 ounces good-quality white chocolate, chopped
  • Red and green sugar crystals, for garnish

Directions

1. Preheat the oven to 350 degrees F.

2. Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. 

3. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. 

4. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries. (Sometimes I have to add extra flour since the dough is a little loose and too sticky… I add tablespoon of flour at a time-this time I had to add 3 Tbsp)

5. Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. 

6. Bake until light golden, about 40 minutes. Cool for 30 minutes.

7. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet.

8. Bake the biscotti until they are pale golden, about 15 minutes. 

9. Transfer the biscotti to a rack and cool completely.

10. Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes. (Absolutely optional–although if you are trying these around holiday time, you might want to go that extra mile 😀)

 Only mine went a little extra brown this time-thanks to multitasking 😉 No worries… I know my sis who is receiving these will love them either ways =)

NOTE: The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks. 

Enjoy!!!

Cheers =)

Raspberry Lemon Thumbprint Cookies

First time I tried this cookie.. my baking companion and bestie Akshita was here with me…. we tried these cookies for Xmas- this was 3 years ago. I still remember I lived in the apartment and it had tiny kitchen….2 of us in there was crowd (I know usually 3’s a crowd…so just imagine how tiny it was). But we made the best of it and made Thumbprint cookies and Cranberry Pistachio Biscotti (recipe will be posted tomorrow). All 4 were super hit… the cookies, biscotti and the 2 bakers 😉

After that I have made these cookies several times…. mostly around holidays and shared with family and friends. Akshita found this recipe from food Network- an Emeril Lagassee Recipe…..wonder where he is now… havent seen him on Food network in a loooong time!! Anywaz but they are the best thumbprint cookies Ive ever made (considering they are the only kinds I’ve ever made :P)

Raspberry Lemon Thumbprint Cookies
Courtesy: Emeril Lagassee

Ingredients

  • 1/2 cup raspberry jam or jelly
  • 1 tablespoon Chambord or kirsch ( I have never used this..so don’t know if it makes a difference. You can always try it if you like)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 sticks (1 cup) butter, at room temperature
  • 2/3 cup sugar
  • 2 large egg yolks
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract

Directions

1. Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.

2. In a small bowl, combine the jam and Chambord. Stir to combine.

3. In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.

4. In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. 

5. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.

6. Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. 

7. Fill each indentation with nearly 1/2 teaspoon of the jam mixture.
 

8. Bake until golden brown, about 20 minutes.

9. Transfer the cookies to wire racks to cool completely.

I have made these cookies unbelievable times and even mailed them via USPS. These have gone westwards to California and Northward to NY– the receivers have loved them!!! These stay good for 1 week atleast…. not sure if they stay more than that because they have never lasted beyond a week in my house =)

I hope you try these out and enjoy them as much as we do!

Cheers =)