NUTS & CRANBERRY COOKIES

NUTS & CRANBERRY COOKIES
                                  
NUTS & CRANBERRY COOKIES
 
My home is filled with the aroma of freshly baked cookies.
At my home we all love cookies.
I love my morning tea with some cookies and especially on weekends, me, my Cuppa, cookies n Sudoku Ahhhhh!!!!! Blissful weekend. No hurry no mad rush no shoutings.
My love for cookies is no less than my love for nuts.
So thought of incorporating my two favorite things in one-cookies with my favorite nuts,Almonds, Walnuts & Pistachios. Cranberries give these sweet nutty cookies a sour taste,which just balances all the flavors very well.
 
The HIGHLIGHT FEATURES of these cookies are:
 
Whole wheat flour
No artificial flavors or colors
Nuts- which are a source of good fat and minerals.
And last but not the least
KIDS WILL LOVE THEM. TRUST ME. 
 
                                     
NGREDIENTS:
  • 1.5cups whole wheat flour/Atta
  • ½ cup All Purpose Flour(If you don’twant to use Maida add ½ cup Atta more)
  • 4 Green cardamoms – (seeds only) Crushed coarsely
  • 7 to 8 tbsp butter chilled cold unsalted
  • ½ tsp baking powder
  • 2 to 3 tbsp milk, add more milk if required
  • 2tbsp curd/yogurt
  • 2 cups of powdered sugar
  • ½ cup Walnuts roughly chopped
  • ½ cup Almonds roughly chopped
  • ½ cup Pistachios roughly chopped
  • ½ cup Dried Cranberries chopped
DIRECTIONS:
 
In a mixing bowl, with the help of a spoon or spatula mix together whole wheat flour, all purpose flour and baking powder.
 
Add chilled butter. cut the butter into cubes and then add. 
 
                                                    
With your fingertips break the butter and mix with the flour. You can do it with food processor or a stand mixer.
 
Mix till you get a bread crumb like texture in the mixture.
 
Add powdered sugar.Mix well with a spoon or spatula.
 
                                             
Add Yogurt, Crushed Cardamom seeds, walnuts,almonds, pistas and cranberries. 
                                             
                                             
Lightly mix and then add 2 to 3 tbsp milk.
 
Mix entire mixture together to a dough.
 
Don’t knead. 
 
                                                    
Keep this dough (wrapped in cling film)in fridge for half an hour.Chill the dough.
 
After half an hour remove the cookie dough and spread some flour on the work surface as well as on the dough. 
                                                   
I made a log of the cookie dough to get rectangular cookies. 
                                                   
(If you want other shapes-With a rolling pin, roll the dough gently. Roll the dough to a thickness of 0.50 to 0.75 cms.
Cut the cookies in your desired shapes.
You can use cookie cutter also.)
 
Check this for different cookie shapes Thandai COOKIES
 
Then place the cookies in a baking tray n keep this tray in fridge for half an hour. This step will make your cookies more crispier. 
 
                                                  
 
In the meanwhile preheat your oven at 180*C for 15 mins.
 
After half an hour take out the baking tray from fridge n bake your cookies in a preheated oven at 180*C for 15-20 mins. Keep an eye after 15 mins.If you see the edges are getting brown remove the tray from the oven.
 
Otherwise bake more.
 
Little over baking will lead to hardened cookies.
 
Once baked, immediately remove them when still hot and place them on a wired tray or rack. Let the cookies cool down.
 
Once they cool down at room temperature, place them immediately in an air tight jar or box.
 
I got 22 cookies from the above mentioned ingredients.
 
Enjoy the cookies with warm milk,tea or coffee.