Thumb Print flower cookies

 

Thumb Print flower cookies

Wanted  share  a cookies recipes . So I thought of  it these are easy cookie recipes ,shortbread thumb print & flower shape cookies that are just as fun to make as they are to eat.

Ingredients

1 cup - All purpose (AP) flour ; ¼ cup - Sugar ; 110 gms - soft butter ; 2tsp - corn flour ; Pinch of  Salt ; 1/2 tsp – vanilla essance ; 1/4 cup - apricot jam for filling

Mix all the dry ingredient (using the sieve) like, all-purpose flour, salt, corn flour and keep aside.

Using the electric hand mixer beat butter with sugar till it turns into

pale in color. (Avoid to over beat) add vanilla essence and beat .

now add the dry ingredient slowly to the the butter-sugar mixture and blend well till all combined well.
Take about 1/4 th the cookie dough for petals shape and keep aside , Using the remaining cookie dough take 3 tbsp of cookie dough separately and roll the each into balls shape and join the three balls together and make dent with your thumb in the centre of each ball then  keep it the baking tray  aside then using moulds  or with knife make petal shape then  join it to the three balls dots .

|In to the pre heated oven bake these cookies for 12 minutes till it become light brown in color ,remove from the oven using the end of wooden spoon , make a indentation into the center of each cookie. Fill the indentation with about 1/2 teaspoon of your favorite jam. Allow it cool.

Shrikhand cheese cake (no bake version)

After 4 long years of long torpidity, I'm back in blogging! After 360 degree shift in my food habit and cooking methodology I pretty much restricted sugar, grain, pulsed (carbohydrates) and mostly eating meat and animal Fat.

Hence, I’m not troubling my Oven much, Seldomly bake very small quantities of Cakes and Cookies. After posting my day routine HFLC platters, in Instagram, many of my followers asking for high fat low carb (HFLC) recipes. So, thought of blogging again. those who wants to know more HFLC, please check the link below. 

 http://fatproteincarb.blogspot.com ; 

http://fatproteincarb.blogspot.com/2016/10/high-fat-low-carb-diet-hflc.html

 

As a come back, I start with traditional sweet dish 

 

 

After mawa cheese cake ( no bake cheese cake version ) wanted to try shrikhand cheese cake made with high fat with reasonable sugar content. 

shrikhand is a traditional Indian sweet made with hung curd and flavored with saffron and cardamom. I used milkymistdairy cream cheese.

Home made Shrikhand - 3 cups ; Fresh cream - 300ml ; milkymistdairy cream cheese – 400gms ; Powdered sugar 1 cup ; Cookie base : 5 to 6 packets of good day cookies or home made cookies melted butter 6 tbsp

 Grind the cookies in mixer then add melted butter, spread the mixture evenly on rectangular tray pressing firmly Refrigerate for 30 minutes.

Cheese cake : In meanwhile prepare cheese cake mixture beat the cream cheese, fresh cream together with powdered sugar & a pinch of elachi Powder. Then add home-made shrikhand to the cheese cake mixture beat again till combine well then pour it into the prepared cookie base Sprinkle the chopped pistachios & saffron on the top refrigerate for about 4 hours.

Serve it chill 😋😋

 

Chestnut flour chocolate chip cookies

Chestnuts are belongs to Fagaceae family. It’s a starchy, sweet, edible nuts of northern hemisphere. I usually buy chestnuts and chop them into small pieces, roast and sprinkle on the breads top. But last week, I found the flour on the super market shelf and thought of bake a cookie and it turns out pretty good and here, is the recipe.

Ingredients :  60 gms of butter     ;    1 Egg    ;    1/8 cup of brown sugar + 2 tbsp    ;     1/3 cup of chestnut flour       ;     1/2 cup of all-purpose flour    ;     1/2tsp of vanilla essence;     1/4 tsp of baking powder  ;     pinch of salt       ;      ½ cup of chocolate chip 

Mix all the dry ingredient (using the sieve) like, all-purpose flour, chestnut flour, salt, baking powder and keep aside.

Using the electric hand mixer beat butter with sugar till it turns into pale in color. (Avoid to over beat) Add egg, vanilla essence and beat until all combine well.  

Add the dry ingredients into the butter-egg mixture and beat well until the mixture become uniform. Finally, add the chocolate chips and mix well with a wooden/plastic stick. Scope the cookie dough (using ice cream scoop) and arrange it in the greased baking tray. 

Transfer the baking try into the 180◦c pre-heated oven and bake the cookies at 200◦c for 2 -3 minutes and reduce the temperature to 180◦c and bake further about 20 – 25 min. This helps to keep the cookies in shape. Otherwise, it may spread and loose the shape.

Smiley Cookies

These limited numbers of smiley cookies were baked just to satisfy my (also my son) sweet tooth. But to my surprise, we both weren’t tempted to eat more than one per day! You’re probably wondering if the taste was awry. I assure you it wasn’t. It shows that we were completely out of a syndrome called “sugar craving” or no more addicted to sugar (devil)!  Thanks to HFLC. 

Ingredient’s :    2 cup of all purpose flour         ;      125 gms of butter       ;       1/2cup + 2 tbsp of sugar    ;      1 egg    ;       1 tsp of vanilla essence       ;      melted dark chocolate for dipping.

Add sugar and butter in a bowl and mix well. Add flour and egg mix well with the sugar mixer to form cookie dough. Cover the dough with cling wrap and keep it in fridge for 25-30 min. 

Roll the dough on the floured surface for about 1 cm thickness and cut the dough using the big 2’’ circle cookie cutter. 

In center of cookies with icing nozzle make two holes (dip the nozzle in the flour, will make life easy) for eyes and make a slit for mouth by using sharp knife.

Arrange the cookies in baking tray and keep it in fridge for 20 min and bake it in a 180°c pre-heated oven until the cookies are done. 

Allow them to cool completely and dip the cookies on the melted dark chocolate for hair and arrange it on baking paper to set.

Ice Cream Cookie Cups

Most of the coffee shops offer Ice cream – Cookie combo. Either cookie crushed and mixed with ice cream or Ice cream served on the cookie (as a base). 

But here, I just made a cookie in cup where, the Ice cream is served. You will start with ice cream……and end with Cookie, in-between, both!  Hmm...it’s a divine combo.

Here, I tried with Walnut Caramel Ice Cream. However, you can try with any one of these……. Dates Choco Bar, Blackberry Yogurt Ice cream,  Blue Berry Ice Cream, Rabri

Ingredients  :    2 ½ cup of all purpose flour       ;        1 egg       ;      ½ cup sugar ;      1/2 cup of light brown sugar       ;        113 gms of soft butter            ;            1/2 cup chocolate chip         ;         1 tsp of vanilla essence 

In the bowl add cream, butter, sugar, brown sugar, egg, vanilla and blend with hand electric mixer at medium speed until it become smooth and creamy consistency. 

Reduce mixer speed into low and slowly add the flour and chocolate chips and blend well to get a cookie dough consistency. 

Using an ice cream scoop, to scoop the dough into a greased standard size muffin tin. Transfer the muffin tray into the 180°C pre-heated oven and bake for 15 - 16 minutes. Make sure the edges of each cookie cup should be golden brown.

Remove the muffin try from the oven, and gently press down the center of each cookie with a roller pin. Let the cookie cups cool in the muffin tin for 10 minutes, then twist each one out and let it cool completely to room temperature.

Scoop the preferred ice cream and fill the cookie cups and serve.