Spritz Christmas Cookies (Whole Wheat & Eggless Cookies)

Category: Baking
Preparation Time: 20 mins  
Cooking Time: 8 -12 mins
Servings: Yields around 3 dozen cookies

Spritz Christmas Cookies

Spritz cookies are crisp buttery cookies specially made during the holiday season. These cookies doesn't have any levening agents like baking soda or baking powder. I adapted this recipe from here and I tried with both normal whole wheat  flour as well as whole wheat pastry flour. With pastry flour the cookies are crispier:) If we are not having cookie press, we can make small rounds with our hands or can also use pastry bags with star nozzle but I haven't personally tried it.

Ingredients:

• Whole Wheat Pastry flour - 1 cup + 3 Tbsp (I used Organic whole wheat pastry flour)*
• Butter - 1/2 cup, softened at room temperature
• Powdered sugar or Icing Sugar - 1/2 cup + 3 Tbsp (I powdered the organic unrefined cane sugar)
• Corn starch - 1/4 cup + 3 Tbsp
• Milk - 2 Tbsp (at room temperature)

Coconut Macaroons (Eggless Version)

Category:  Baking / Dessert
Preparation Time: 10  mins
Cooking Time: 15 to 20 mins
Servings: yields around 2 dozen macaroons

Eggless Coconut Macaroons

This is an eggless version of coconut macaroons and those who love coconut will surely enjoy them:) Also this is an easy version with minimal ingredients, yeah we just need three ingredients in total! Isn't it awesome? Here I used sweetened coconut flakes since that what I had in my hand. So the macaroons were on the sweeter side, if we need less sweeter version, we can replace it with unsweetened flakes. Ok let's start baking macaroons:)

Ingredients:

• Coconut flakes - Around 2 to 3 cups (I used sweetened flakes)
• Condensed milk  - Around 1/2 to 3/4 cup (Sweetened condensed milk)
• Vanilla essence  - few drops

Note: The actual quantity of coconut flakes and condensed milk may vary; adjust as per requirement until we get the right consistency

Method:

1. Preheat the oven to 325 F for 10 to 15 mins and line a baking sheet with parchment paper
2. If the coconut flakes are little big, we can use as such or we can grind it to small flakes and use them instead. It purely depends on our preference

Chocolate Chip-Nuts Cookies - Crispier Version (Whole Wheat)

Category: Baking
Preparation Time: 20 mins  
Cooking Time: 10 -13 mins
Servings: Yields around 3 dozen cookies

Chocolate Chip-Nuts Cookies

Already I have posted a recipe for Chocolate Chip cookies here and this one is a more crispier version and also with more nuts included:)

Ingredients:

• Whole Wheat flour - 2 cups

  

  So Crispy!!!

• Egg - 1 no (at room temperature)
• Butter - 3/4 cup (Cold butter sticks)
• Light Brown Sugar - 3/4 cup
• Granulated White Sugar - 1/2 cup
• Walnuts, finely chopped - 1/2 cup
• Almonds, finely chopped - 1/2 cup
• Semi sweet mini Chocolate chips - 1/2 cup (can increase as per likeness)
• Baking soda - 1 tsp
• Salt - 1/2 tsp
• Vanilla extract - 1 tsp
• Cinnamon powder - 1/2 tsp

Method:

1. Pre-heat oven to 350F
2. In a bowl, add the wheat flour, baking soda, salt and cinnamon powder; mix well and keep it aside
   
3. Finely chop the nuts and keep them ready
   
4. Mix in the chocolate chips with the chopped nuts
   
   
   
   
5. In a wide bowl take both the sugars and cold butter cubes; beat well(If using electric beater, we can beat in high speed) for 4-5 mins until it becomes creamy
   
   
   
   
6. Add in the egg and vanilla extract, beat well for another 1-2 mins until they get combined well
   
   
   
   
7. Now add the flour mix into the wet mixture and mix well until it gets mixed
   
8. Then gently fold in the chocolate chip-nut mixture, mix gently for uniform distribution
   
   
   
   
   
   
9. Make small uniform balls (I used 1 tbsp & 1/2 tbsp spoons as scoops to get uniform size), flatten it slightly and place it in cookie tray
   
   
   
   
10. Ensure it is not crowded and leave at least 3/4-1 inch  space between the cookies since it may spread while baking
    
11. We can also place them without flattening if we want a bit thicker cookie. Both of them were very crispy:
    
12. Keep the tray in the pre heated oven and allow it to bake for 10-11 mins
13. After 10 mins, remove the tray and allow it to cool for 5 mins before taking out into cooling rack 

    

    Slightly flattened Cookie dough - After Baking

    
    

    

    Cookie dough without flattening - After Baking

14. While taking out, the cookies will be little soft and upon cooling it becomes crisp
    
15. Then store it in air tight container
    

Whole Wheat Tutti Frutti Butter Cookies (Eggless Slice & Bake Cookies)

Category: Baking
Preparation Time: 20 mins + 1 hr freezing
Cooking Time: 10-15 mins
Servings: Yields around 18-20 cookies

Tutti Frutti Cookies with Whole Wheat flour

 Ingredients:

• Whole Wheat flour*- 1 cup
• Butter -1/4 cup + 2 tbsp (Cold Butter Stick)
• Icing / Powdered sugar - 1/2 cup
• Tutti Frutti - 1/3 cup
• Vanilla extract - 1/2 tsp
• Milk - 1/2 - 2 tbsp (adjust as per consistency)

*Here i used White Whole Wheat flour and so needed just 1/2 tbsp of milk

Method:

1. In a mixing bowl, add the cold butter pieces and powdered sugar and beat well for 3-4 mins until it becomes soft and creamy
   
   
   
   
2. Add in the vanilla extract and mix well
   
3. Now add the wheat flour and tutti frutti and mix gently until it gets combined well
   
4. Add about 1/2 to 1 tbsp of milk and make it into a soft dough
   
5. Lay a butter paper / plastic sheet, place the dough over it and make it to form a cylindrical log (if its too sticky, we can dust flour if needed)
6. Tightly wrap or roll it with the butter paper / sheet and place it in freezer for an hour (Chilling makes the butter gets solidified and also makes the cookies flaky and less spread while baking)
   
7. Pre heat the oven to 350 F for 10 mins
8. Remove the log from the freezer and slice them into circular dics with sharp knife. Cookies should be little thick and not so thin
   
9. Line a cookie sheet/ tray with parchment paper and place the cookies over it, by leaving enough space between them
   
10. Bake in the preheated oven for 10-15 mins until the edges started to brown
    
11. Once its done, remove it from the tray after 3-4 mins and place it on wire rack to cool down. While taking out, the cookies will be soft but will get crisp on cooling down
    
12. Then store it in airtight container; The crispiness will reduce after 2 days but still the soft cookies tastes great!
    

Whole Wheat Butter Cookies with Nuts

Category: Baking
Preparation Time: 20 mins + 2 hrs refrigeration
Cooking Time: 10-15 mins
Servings: Yields around 30 cookies

Whole Wheat Butter Cookies with Nuts

 Ingredients:

• 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

Method:

1. Slightly roast the nuts and grind to a coarse powder
   
2. Sieve together, the wheat flour, rice flour. baking powder and salt into a mixing bowl
   
3. In a mixing bowl, add the cold butter and beat well till it becomes soft
4. Add the powdered sugar and beat well until it gets combined and become creamy
   
   
   
   
5. Add in the egg white, vanilla extract and milk, blend well until combined
   
   
   
   
6. Now add the Dry flour mix into it
7. Add the coarsely ground nuts into it and knead to form a soft & smooth dough
   
8. Cover it up and place it in refrigerator for around 2 hours
   
9. By the end of refrigertion, the butter in the dough gets solidified making it bit tight
10. Preheat the oven at 375F for atleast 10 mins
11. Line a cookie sheet with parchment paper or we can place it in ungreased cookie sheets directly
12. 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
    
13. Using a cookie cutter / any circular lid, cut into circles
    
14. Using fork / back of the spoon, make some stripes
    
15. Place them on the cookie tray and bake for around 10-15 mins until the edges started to get browned
    
16. Once its done, remove it from the tray after 3-4 mins and place it on wire rack to cool down
    
    
    
    
17. Then store it in airtight container
    
18. I guess we can store it for a week to 10 days if its still there:)