Shortbread Cookies with Christmas Sprinkles without Oven

Sprinkles denote the happy mood of Christmas. Cookies also denote the happy mood of Christmas. Hence sprinkle cookies doubles the fun of Christmas.

Click HERE to view my 30 + Cookies Recipe.

Full Video:

                 Recipe Cuisine : International | Recipe Category: Baking                                       

Preparation Time: 15 mins  | Baking Time: 15 mins | Yields: 15 cookies

Ingredients:

Wheat Flour	¾ cup
Cold Butter	½ cup
Sugar	¼ cup
Vanilla Essence	1 tsp
Sugar Sprinkles	As required
Cookies without oven:
Table Salt	As required

1 cup = 240 ml

Procedure:

1. Powder the sugar using the dry mixie jar and keep it aside.

2. Take the butter from the refrigerator and  beat it well with whisk or beater. Beat the butter till the butter becomes creamy without lumps.

3. Add powdered sugar with the butter and mix them well with spoon. Then beat them well with whisk until it will reach creamy consistency.

4. Add vanilla essence with the butter mixture and mix well.

5. Add wheat flour and mix them well with the help of the spoon.

6. Then knead them into a soft and pliable dough with your hands.

7. Cover the dough with plastic cover or airtight container and keep it in the refrigerator for 30 mins.

8. After 30 mins, remove the dough from the refrigerator and roll it into ¼ inch thickness sheet using the rolling pin. (no need to dust the surface with the flour)

9. Then sprinkle the sugar-sprinkles over the sheet and again press them gently with the rolling pin.

10. Cut it into desired shape using the cookie cutter or bottle cap.

11. Take out the cookies using the flat spatula.

12. Keep the cookies on a ungreased baking tray with ½ inch distance between each cookies.

Baking with oven:

13. Preheat the oven for 160 degree Celsius.

14. Bake the cookies for 14 mins at 160 degree Celsius.

Baking without oven (with pan)

15.  Add table salt in a thick kadai/pan and close the lid of the pan.  Heat the pan for 10 mins in medium flame. This is preheating step. Don’t use non stick pans.

16. Keep the tray on the salt and close the lid of the pan. Keep the flame at very low. 

17. Allow to bake for 20 mins.

After Baking:

18. Allow it to cool down completely in the tray itself.

19. Then take them out from the tray. Again cool them on wire rack.

20. Then store it in an airtight container for later use or serve it immediately.

Note:

1. Add enough salt, the baking tray should sit on the salt surface in the pan. 

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Soft Snicker Doodle Cookie (with wheat flour, without egg)

Snicker Doodle is a cookie coated with cinnamon sugar. I have made this cookie with wheat flour and without eggs. Those who love cinnamon taste would simply love this. Try this as a Christmas cookie.

Click HERE to view 30+ Cookies Recipe.

Recipe Cuisine : International / US | Recipe Category: Baking

Preparation Time: 15 mins  | Cooking Time: 12 mins | Yields: 15 cookies

Ingredients:

Wheat Flour	1 cup ( 1 cup = 240 ml)
Sugar	1/3 cup
Butter	½ cup
Vanilla Essence	1 tsp
Salt	1/8 tsp
Baking Powder	¼ tsp
Baking soda	½ tsp
To Garnish:
Sugar	¼ cup
Cinnamon Powder	2 tsp

* all ingredients at room temperature.

Procedure:

1. In a plate or wide bowl, add ¼ cup sugar and cinnamon powder. Mix them well and keep it aside. This is cinnamon-sugar.

2. Sieve wheat flour, baking powder and baking soad together for 2-3 times. Keep it aside.

3. Beat the butter with whisk or electric beater till the butter becomes fluffy.

4. Add sugar with butter mixture. Beat them again till the sugar and butter mixes well and fluffy.

5. Add vanilla essence and salt with butter-sugar mixture. Mix them well for few seconds.

6. Add sieved flour (from 2) little by little. Mix them slowly with whisk or spoon.

7. Then knead it into a soft and pliable dough with your hands.

8. Wrap the dough with plastic paper and keep it in a refrigerator for 30 mins.

9. After 30 mins, divide the dough into gooseberry size balls.

10. Roll the balls with cinnamon-sugar mixture (from 1).

11. Keep the cookies on the ungreased cookie tray. Leave ½ inch space between the cookies.

12. Preheat the oven for 200 degree Celsius.

13. Bake the cookies for 12 mins at 160 degree Celsius.

14. After baking, allow the cookies to cool down completely on the tray itself.

15. Then take them out from the tray and store it in an air tight container for later use.

   Aromatic and mouth melting Snicker doodle cookies are ready to serve.

Note:

1. You should not add milk or water to knead the dough.

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Persian Rice Cookie (Nan e Berenji) / Gluten Free Cookies | Easy Cookies Recipe

Even though healthy cookies are typically whole wheat without maida, wheat also has gluten. Today many people was even gluten free and there is good demand for gluten free cookies. Our own rice is gluten free. In Persia, there is a rice cookie made from rice flour. I immediately tried it and it came out really well. Try this cookie for sure.

Click HERE to view 30+ Cookies Recipe.

Recipe Cuisine : International / Persian | Recipe Category: Baking | Source : Saveur

Preparation Time: 15 mins  | Cooking Time: 12 mins | Yields: 15 cookies

Ingredients:

Rice Flour	1 cup (1 cup = 240 ml)
Butter	½ cup
Oil (odorless)	3 tbsp
Cardamom Powder or essence	¼ tsp
For Sugar Syrup:
Sugar	¾ cup
Water	¼ cup
Rose Essence	½ tsp
For Garnish:
Poppy Seeds	1 tbsp

 Procedure:

Sugar Syrup:

1. In a pan, add ¾ cup sugar and ¼ cup water. Heat the mixture till the sugar dissolves completely. Don’t  oven boil and make it thick mixture.

2. Switch off the flame, add rose essence and allow it to cool down. Keep it aside.

Cookie:

3.  In a wide bowl, add butter and beat the butter till it reach fluffy using the whisk or electric beater.

4. Add rice flour, oil and cardamom powder or essence with butter mixture. Mix them well.

5. Add sugar syrup (from 2) with this rice flour-butter mixture. Then knead them into a soft and pliable dough.

6. Wrap the dough with plastic sheet and keep it in the refrigerator for 30 mins.

7. After 30 mins, roll the dough into ¼ inch thickness sheet using the rolling pin. (Dust the rolling surface with rice flour).

8. Cut the sheet with round cookie cutter or bottle cap (2 inch diameter).

9. Make flower patter using the knife (see the picture) or just press with fork.

10. Place a pinch of poppy seeds at the center of the cookie and press them gently.

11. Arrange the cookies on the ungreased baking tray. Leave ½ inch gap between them.

12. Preheat the oven for 200 degree Celsius.

13. Bake the cookies for 13 mins at 140 degree Celsius.

14. Allow them to cool down completely on the tray itself.

15. Then take them out from the tray and serve.

       Really yummy, delicious and gluten free cookies are ready!

Note:

1. You can use either homemade rice flour (Recipe HERE) or store bought rice flour.

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Dog Face Shaped Cookies with Kadai (Without Oven, Eggless, No Maida)

I always look for interesting shapes to make cookies. I just liked this shape when I saw in it in a website and was tempted to try it immediately. This is ideal for Christmas baking.

For a change you bite the dog instead of the dogs biting you. Happy Baking.

Click HERE for 30+ Cookies Recipe.

Full Video for Dog  Shaped Cookie :

Recipe Cuisine : International | Recipe Category: Baking

Preparation Time: 15 mins  | Baking Time: 10 mins | Yields: 20 cookies

 Ingredients:

Wheat Flour	1 cup
Fat  ( Butter / Margarine / Dalda / Vanaspathi)	½ cup
Icing Sugar (Recipe HERE)	½ cup
Badam	As required
Choco Chips	As required
Vanilla Essence	1 tsp
For Baking without oven:
Table Salt	As required

Procedure:

1. In a bowl, add butter.  Beat the butter with electric beater or wire whisk till it becomes fluffy.

2. Then add icing sugar to the butter and mix them well.

3. Add Vanilla Essence, and then beat till it reaches fluffy consistency.

3. Now add the wheat flour to the butter mix and mix them well. Knead it into a soft and pliable dough. Leave it for 5 mins.

4. Meanwhile, Cut the Almonds into two halves vertically. Keep it aside.

5. Make gooseberry sized balls from the dough. Keep it aside.

Face:

6. Take one ball and make 1 inch diameter circle with ¼ inch thickness.

7.  Make circles from all the balls and keep it aside.

Ears:

8. Place the two almond halves (brown side up) at two sides of the circle and press them gently (refer the VIDEO).

9. Now slightly flatten the circle above the almonds

Eyes:

10. Place two choco chips (round part of the choco chip facing up) below the almonds.

Nose:

11. Place one ch0co chip (sharp part facing up) below and in between the already placed choco chips.

Ready to bake:

12. Dog face shaped cookies are now ready to bake.

13. Make all the balls  (from 7) into doggie face shape (from 8-11). Keep it aside.

Baking with Oven:

14. Take out the cookies using the flat spatula and keep it on the ungreased baking tray. Leave ½ inch space between the cookies.

15. Preheat the oven for 200 degree Celsius.

16. Bake the cookies for 10 mins at 180 degree Celsius.

Baking with Kadai / Pan:

17. Take out the cookies using the flat spatula and keep it on the ungreased baking tray. Leave ½ inch space between the cookies.

18. Add table salt in a thick kadai/pan and close the lid of the pan.  Heat the pan for 10 mins in medium flame. This is preheating step. Don’t use non stick pans.

19. Keep the tray on the salt and close the lid of the pan. Keep the flame at very low.  (please refer the video)

20. Allow to bake for 13 -15 mins.

After Baking:

21. Allow it to cool down completely in the tray itself.

22. Then take them out from the tray. Again cool them on wire rack.

23. Then store it in an airtight container for later use or serve it immediately.

Note:

1. Add enough salt, the baking tray should sit on the salt surface in the kadai. 

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Eggless Butterless Chocolate cake without Maida | Cake Recipes

Everyone, from adults to kids love chocolate. They will love chocolate cake even better. Chocolate cakes are easy to prepare even without egg. I am presenting a fool proof recipe which I have tried many times with very good result (Cake always spongy). Try this and win the hearts of your loved ones again.

Click HERE for more Cake Recipes.

Full Video Recipe:

Recipe Cuisine : International | Recipe Category: Baking

Preparation Time: 10 mins  | Baking Time: 25 mins | Yields: 7 inch cake

Ingredients:

Wheat Flour	1 cup (1 cup = 240ml)
Curd / Yogurt	½ cup
Milk	½ cup
Sugar	¾ cup
Coco Powder	¼ cup
Oil (odorless)	¼ cup
Vanilla Essence	1 tsp
Baking Powder	1 tsp
Baking Soda	¼ tsp
Butter / Oil (for Greasing the pan)	As required
Powdered Sugar (for dusting)	As required
Cherries (optional)	As required

Procedure:

1. In a bowl, add milk, curd and sugar. Mix them well till the sugar dissolves completely.

2. Add baking soda with the above mixture and mix them gently. Keep it aside for 5 mins or till bubbles comes from the mixture.

3. Sieve wheat flour, coco powder and baking powder together for 2-3 times. Keep it aside.

4. Meanwhile, grease the baking pan with butter and dust with wheat flour. Keep it aside.

5. Add vanilla essence with the curd mixture (from 2).

6. Now add the sieved flour (from 3) little by little with the curd mixture (from 2).

7. Mix them well and then add remaining flour till all the sieved flour incorporate with the curd mixture.

8. Add oil and fold them gently. Cake batter is ready.

9. Pour the cake batter into the greased baking tray (I have used 7 inch round cake pan).

10. Pre heat the oven for 200 degree Celsius.

11.  Bake the cake at 180 degree Celsius for 25-30 mins or inserted the tooth pick comes out clean.

12. After, immediately take the cake out from the oven. Allow it to cool down completely.

13. Remove the cake from the pan using the knife.

14. Dust the cake with powdered sugar and serve. (this is optional)

   Really spongy and delicious eggless butter less chocolate cake is ready to serve.

Note:

1. Use 1 cup of buttermilk instead of milk and curd.

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