Fruit Cake Cookies

When I was thinking of an unusual and unique cookie, I stumped into this recipe. The recipe sounded interesting and seemed healthy too. So thought of giving it a try. Believe me, its absolutely delicious! Because I was trying it for the first time, I used all purpose flour but I'm thinking of changing the quantity of all purpose flour into half all purpose and half wheat and reduce the amount of sugar because the sweetness from the fruits itself is good enough to make it more of a healthy version. Also, I will add lemon rind while soaking the dried fruits. Go ahead and play around with the dried fruits also. But anyways, the end product would be an amazing cookie.

INGREDIENTS :
Makes : 30 Cookies

11/2 Cups chopped dried figs
3/4 Cups + 2 Tbsp raisins
3/8 Cups chopped cherries
3/8 Cups chopped dried apricots
1/2 Cup chopped walnuts
1/2 Tbsp honey
1/2 Tbsp lemon juice
A pinch of salt

8 Tbsp butter at room temperature
1/4 Tsp powdered cloves
1/4 Cup sugar
1/6 Cup light brown sugar (a little less than 3 tbsp)
1/2 an egg (beat an egg and use half of it)
11/6 Cups flour (APF)
1/4 Tsp salt

METHOD :

Pre-prep :
Coarsely chop all the dried fruits except raisins and the walnut. Combine everything together all with honey, lemon juice and a pinch of salt. Cover the bowl and allow to sit in the kitchen counter overnight at room temperature.
To make cookie dough:
Cream the butter along with powdered clove, sugar and brown sugar until smooth in a electric or stand mixer with paddle attachment at medium speed. Reduce the speed to low and incorporate the egg. Slowly add the flour and salt..the mixer still at low speed just until combined.
Then add the fruit and nut mix with any liquid in there and let it mix together.
Take the dough in a parchment paper and roll into a log of 11/2 inch thick, cover in the same paper and refrigerate at least five hours or overnight, the log has to be firm.

Baking :
Preheat oven to 350 degrees F.
Line a baking sheet with silpat or use ungreased pans.
Cut the logs into 1/2" thick slices and place them 1/2 inch apart.
Bake for 16 mins or until lightly golden.

P.S: Recipe adapted from Ina's.
You can very well freeze the cookie dough for later use too. Cover the dough log covered in parchment with plastic wrap and before baking keep at room temperature for 10mins.
This frozen log might need a couple more of baking time.

Chocolate Chip Cookies

Most of the days my little baker RH comes home from school with a craving to bake something. She can do by herself though I would like to watch her because electrics are involved and mostly depends on my mood or time if she would bake or so.

Today everything fell in place that others at home were lucky enough to indulge in this melt in your mouth chocolate chip cookie.

She found this recipe in a website and tried to incorporate a trick she learned from watching a famous chef in tv which turned out really well. And as I had only wheat flour at home we used that and no one noticed that either.

INGREDIENTS:

Makes 20 Cookies

2 Cups Wheat flour

11/2 Tsp Baking soda

1/2 Tsp Salt

3/4 Cup melted butter 

1 Cup Brown sugar

1/2 Cup Granulated sugar

1 Egg

2 Tblsp Mayonnaise (secret ingredient)

1 Tblsp Vanilla essence 

11/2 Cups mini semi-sweet chocolate chips

METHOD:

Pre-heat oven to 325 degrees. Prepare a cookie sheet lined with parchment or butter and dust with flour. You will make 18 to 20 cookies with this measurement.

In a medium bowl whisk together flour, baking soda and salt and keep aside.

In another bowl beat with a hand mixer ( you can use stand mixer too) at medium speed the melted butter along with the white and brown sugar until well blended.

Then add the egg, mayonnaise and vanilla essence until pale and creamy.

Now reduce the speed and mix in the flour mixture. Beat until it blends together.

Then add the chocolate chips and using a spatula mix them into the dough.

Now using an ice cream scoop, scoop out the dough and place in the cookie sheet atleast 3 inches apart.

This space is needed because the cookie spreads as it gets cooked.

Bake for about 15 to 18 mins. This time depends on your oven. So go for 15 and extend as needed.

The tootjpick inserted comes out clean. The cookies will be soft and hardens as it cools.

Naan Khatai

 Naankhatai is one of my all time favorites, and I hope this will become the case for many of you too. A cross between cake and cookie, eating this is an experience within itself. Crunchy on the outside, soft and crumbly inside, mild sweet with a bite into a granule of salt... Oh no. You'll have to actually eat it to talk about it. As a kid I was amazed (I'm not sure why), to find that it can be made at home too. I tried this recipe after a long time and it came out really good. I would suggest that you add cashews to bring an extra flavor and crunchiness. Do try this at home. You will be so happy you did if you have that yearning for cookies or a nonstalgia for childhood biscuits.

INGREDIENTS :

Flour/ Maida            - 1 Cup

Powdered Sugar     - 1/2 Cup

Ghee                       - 2/3 Cup

Baking Soda            -1/4 Tsp

Cardamom Powder  - 1/4 Tsp

Nutmeg Powder       - 1/4 Tsp

Salt                           - 1/4 Tsp

Chopped Cashews/

 Pistachios(Optional)   - 1 Tblsp

METHOD :

 Pre- heat oven to 350 degrees Farenheit.

    Sift together flour, baking soda and salt. Add to this the cardamom powder and nutmeg powder.

 In a seperate bowl beat together ghee and powdered sugar. Make sure the ghee is in room temperature. When it turns smooth and fluffy, add the dry ingredients little by little and mix together.

 The dough should be soft enough to roll into small balls and should not crack. If not soft, add a teaspoon or two of milk.

  Make small balls, pat lightly on top and arrange them in a cookie sheet. Then bake them for about 16 mins. Remove them from the oven and let to cool completely.

 The baking time may vary depending on the oven. So be sure to check after 12mins and wait to get the nice aroma. When you touch with the finger it should be soft because the biscuits tend to cook on resting. The base should not get burned, and should still look white. 

 The outer side should be little hard for a bite and soft and crumbly inside.

 If you prefer, feel free to add a tablespoon of finely chopped cashews or pistachios to the dry ingredients.

 Enjoy your Naankhatai with a cup of hot tea or coffee or just munch on them anytime you like.