Almond Rolled Sugar Cookies

After posting my first cookie recipe, it’s not my intention to post one more. Since, my son is at home (Preparatory holiday for exam!!) and always searching something to bite. I was forced to make something quick, to save my brain! (Otherwise he will eat mine) – This was the real story behind the making.

To be honest, it’s a normal cookie, but the sides (outer rings) are coated with finely chopped almonds. Then it becomes an Almond rolled sugar cookies.

Such variations are quite common in Indian milk sweets, the edges of the milk sweets are coated with dry fruits, etc.

Okay, Please make sure the following ingredients are in place   :  150 gms of  Butter   ;  1/3 cup of Sugar   ;   ¼ cup of Almond  (grind with 1tsp of sugar to coarsely )   ;  ½ cup of  Wheat flour    ;  ½ cup of  All purpose flour   ;    ½ cup of corn flour  ;  ¼ cup of  Vanilla  custard powder – ¼ cup  ;  Egg white – 1  ;  pinch of salt.   

With the help of kitchen aid, whisk / mix all the dry ingredient wheat, AP flour, corn, custard flour and salt keep aside.

Beat butter with sugar till pale in color. Add 2tbsp dry ingredient to the butter mixture beat it well and then add 2 more tbsp of flour mixture and mix it and so on, till all the all dry Ingredient are done.

Cover the dough with cling wrap and keep it in fridge for about 30 min. Then take dough roll it in to log shape (like snake) for about 8 inch’s length then brush egg white all sides then rolled it on the almond mixture. Make sure it is well coated all over the dough.

For my PURE veggie friends, instead of egg white you may use full fat milk. But make sure to use very little. Otherwise, the dough will become soggy.

Cover it again with cling wrap and keep it in fridge for 2 hour.

Cut it into about 1.5 to 2 cm thickness arrange it in baking tray and keep it again in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Then, keep the baking tray in the preheated oven for about 180°c till it becomes light brown in color. Once cooled,  keep it in the air tight container.

 It’s an anytime healthy snack .