Category: Baking
Preparation Time: 20 mins + 2 hrs refrigeration
Cooking Time: 10-15 mins
Servings: Yields around 30 cookies
Ingredients:
Preparation Time: 20 mins + 2 hrs refrigeration
Cooking Time: 10-15 mins
Servings: Yields around 30 cookies
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| Whole Wheat Butter Cookies with Nuts |
- Whole Wheat flour- 1 1/4 cup
- Rice flour - 1/4 cup
- Coarsely powdered Roasted Nuts (Cashews, Almonds, Pistachios) - 1/2 cup
- Salt - 1/2 tsp
- Baking Powder - 1/2 tsp
- Icing / Powdered sugar - 1/2 cup
- Butter -1/2 cup (Cold Butter Stick)
- Egg white - from 1 egg
- Vanilla extract - 3/4 tsp
- Milk - 2 tbsp
- Slightly roast the nuts and grind to a coarse powder
- Sieve together, the wheat flour, rice flour. baking powder and salt into a mixing bowl
- In a mixing bowl, add the cold butter and beat well till it becomes soft
- Add the powdered sugar and beat well until it gets combined and become creamy
- Add in the egg white, vanilla extract and milk, blend well until combined
- Now add the Dry flour mix into it
- Add the coarsely ground nuts into it and knead to form a soft & smooth dough
- Cover it up and place it in refrigerator for around 2 hours
- By the end of refrigertion, the butter in the dough gets solidified making it bit tight
- Preheat the oven at 375F for atleast 10 mins
- Line a cookie sheet with parchment paper or we can place it in ungreased cookie sheets directly
- Take a part of the dough and roll into a ball, place on a big butter paper / parchment sheet and cover it with another sheet and with the help of rolling pin, roll it into a circle of atleast 0.5 cm thickness
- Using a cookie cutter / any circular lid, cut into circles
- Using fork / back of the spoon, make some stripes
- Place them on the cookie tray and bake for around 10-15 mins until the edges started to get browned
- Once its done, remove it from the tray after 3-4 mins and place it on wire rack to cool down
- Then store it in airtight container
- I guess we can store it for a week to 10 days if its still there:)
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