1. Chocolate Crinkle Cookies
- 120g (1 cup) unsweetened cocoa powder
- 400g (2 cups) white sugar
- 120ml (1/2 cup) vegetable oil
- 4 eggs
- 2 tsp vanilla extract
- 250g (2 cups) all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup confectioner’s sugar (for coating)
1) In a medium bowl, mix together cocoa powder, sugar, and oil. Beat in eggs and vanilla. Mix until smooth and shiny.
2) In another bowl, combine together flour, baking powder, and salt. Stir into the cocoa mixture with a wooden spoon just until smooth.
3) Cover the dough with plastic wrap and refrigerate for at least 4 hours (I chilled them overnight).
4) Preheat oven to 180C / 350F. Prepare 4 cookie sheets with parchment paper. Roll dough into 1 inch (I rolled them into 2 inch balls. Recommended!) balls. Coat each ball in icing sugar and place onto cookie sheets. Leave some space because they will spread.
5) Bake for 10-12 minutes for smaller cookies, and 12-14 minutes for larger cookies. Let cool for at least 5 minutes before removing from cookie sheets.
2. Oatmeal Lace Cookies
- 1 cup (2 sticks) butter
- 2¼ cups light brown sugar, packed
- 2¼ cups rolled oats
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 egg, lightly beaten
- 1 teaspoon vanilla
- Preheat oven to 375º F. Line baking sheets with parchment paper or silicon baking mats. Set aside.
- Heat butter and brown sugar in a 2-quart saucepan over medium heat, stirring frequently with a wooden or silicon spoon, until butter has melted and mixture is smooth. Stir in oats, flour, salt, egg, and vanilla.
- Drop cookie batter by the teaspoon onto prepared baking sheets, leaving at least 2 inches between each cookie to allow them to spread.
- Bake for 5 -7 minutes, watching closely to prevent them from over-baking. The lace cookies should be golden brown.
- Allow to cool on the cookie sheet for 30 seconds and remove onto racks to cool completely.
- Store in an airtight container.
3. Nankhatai (Indian Shortbread)
- All purpose flour-1/2 cup
- Whole wheat flour- 1/2 cup
- Chickpea flour/besan-1 tbsp
- Semolina-1 tbsp
- Baking Powder-1/4 tsp
- Salt-1 pinch
- Granulated sugar- 1/2 cups
- cardamom-3 nos
- Nutmeg powder-1/4 tsp
- Butter-1/2 cup
- Almonds -as required
- Preheat oven to 150 deg C.
- In a large mixing bowl combine together,all purpose flour,whole wheat flour,chickpea flour ,semolina baking powder and salt.
- In a blender,add sugar,cardamom and nutmeg powder and grind to form a fine powder.Add this to the flour mixture.
- Add butter and mix well until everything comes together.Knead this well to form a soft dough.
- Cover and keep aside for about 20 minutes.
- Divide the dough into equal sized balls of about 2 inch dia.(Make sure the balls are smooth with no cracks.)
- Place these balls on to a baking tray lined with parchment paper,leaving 2″ in between each one.Gently press halved almonds on top of each ball.
- Bake at 150 deg C for about 20 to 22 minutes or until the bottom of the cookies turn golden brown.
- Allow it to to cool for at least 10 minutes before removing.