Wednesday, January 9, 2019
1/2 cup cooking butter1/4 cup superfine sugar1/4 cup maida / all purpose flour2 tbsp milk1/2 tsp vanilla essence1/4 cup of dry fruits mixture2 tbsp jam of your choice (I used mixed fruit jam)
Procedure
Dry roast the almond, pistachio, cashewnut and make a rough grained powder.
Beat the jam with the spoon until it becomes a smooth consistency and keep aside
Beat the butter and superfine sugar (powered sugar) and mix the vanilla essence and milk to it,then add the all purpose flour and mix nicely with a spatula and then with your hands into a soft lump , cover the dough with a cling wrap and refridgerate for 10 min
Preheat the oven for 180 degrees
After 10 min divide the dough into small lemon size balls. Roll the balls on the dry fruit mixture then remove and press softly and make a small thumbprint in the center and fill with 1/4 tsp jam and place on a greased metal tray
Bake them for 30 minutes until they begin to turn golden brown .
Enjoy your cookies
Procedure
Dry roast the almond, pistachio, cashewnut and make a rough grained powder.
Beat the jam with the spoon until it becomes a smooth consistency and keep aside
Beat the butter and superfine sugar (powered sugar) and mix the vanilla essence and milk to it,then add the all purpose flour and mix nicely with a spatula and then with your hands into a soft lump , cover the dough with a cling wrap and refridgerate for 10 min
Preheat the oven for 180 degreesAfter 10 min divide the dough into small lemon size balls. Roll the balls on the dry fruit mixture then remove and press softly and make a small thumbprint in the center and fill with 1/4 tsp jam and place on a greased metal tray
Bake them for 30 minutes until they begin to turn golden brown .
Enjoy your cookies