For Day 2 Week 2 BM #36, here are some cookies which are very popular in bakeries across India. Each bakery has a different proportion of the ingredients and each of them proclaim to be the best.
I have tried this combination of ingredients and have found them to be very addictive as my friends who got to taste them on new year's eve will vouch! This surely a keeper of a recipe.
Maida / All Purpose Flour 2 cups
Sooji / Semolina / Bombay Rava 1/2 cup
Besan / Chick Pea Flour 1/4 cup
Baking Soda 1/4 tsp
Salt 1/4 tsp
Cardamom Powder 1 tsp
Sugar 1 1/2 cups (I used the fine granulated variety)
Butter 3/4 cups (at room temperature)
Yogurt 3 Tbsp
Crushed Pistachios for topping (Optional) as needed
Method Of Preparation -
Whisk together flour, sooji, besan, salt, baking soda and cardamom powder in a mixing bowl.
In another bowl, beat softened butter, sugar and yogurt until it is light and fluffy.
Transfer the fluffy butter mixture into the flour mixture and knead into a moist dough.
Don't be tempted to add more butter/yogurt to make the dough into a cohesive mass. When a spoon full of dough is rubbed between the palms of your hands, it should result in a crack-less disc.
So make as many discs as the dough permits depending on the size. I made about 50 cookies approximately an inch in diameter.
Press the chopped pistachios (if using) on top of each of the cookie discs.
Preheat the oven to 375 °F.
Arrange the discs on a parchment lined cookie tray about an inch apart as they tend to expand. I used about 4 cookie trays.
Bake for about 12-14 min until they turn light golden brown all over. [I tried to take them out at 12 min when the tops were slightly creamish but felt they were under cooked, so popped them back in the oven for a couple more minutes.]
Remove and upon cooling store in an air tight container.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36.
Preparation Time 20 min + Baking Time 14 min
Makes 50 cookies