Monday, 14 January 2013

Baking is very much adventures Isn’t :). Ofcourse yes! but its quite interesting too. This week recipe for you is Cookies. Who doesn’t like cookies? Especially kids, that too butter cookies. They are very simple to make, even the ingredients used here are very common and available at any country. The one I made here is a butter cookie with a glace of egg. You can make toppings with the sliced almond or even chocolate chips or dry fruits (as its almond butter cookie, almond pieces will suffice). They will be best when served with coffee as they are really crisp and tempts you to have more.. So here it is.


  • Butter- 1 Cup
  • Eggs- 2
  • Sugar-2/3 Cup
  • Vanilla Extract- 1 Tspn
  • All Purpose flour/Maida- 2 ½ Cups
  • Salt- a Pinch
  • Lemon Zest- 1 Tspn(Refer the Dry Fruit Cake recipe for details)


Temperature:350 Degrees F(177 Degree C) 

Time:12-15 Minutes


  • Beat the butter at medium speed for 2 minutes(Step 1)
  • Add sugar to this and beat again in medium speed until it becomes a creamy mixture(Step 2)
  • Add one egg, vanilla extract and lemon zest and beat again for 2 minutes(Step 3)
  • Add the flour to this and beat with high speed(Step 4) and scrap down the sides of the pan and it forms as a dough(Step 5).
  • Here is the crucial part, kneed the dough as shown in the pic and make it in a flat shape. The breadth and width of the dough should be very thin.
  • Keep the dough in the fridge overnight or refrigerate for couple of hours as the dough should become stiff enough to cut (Step 6).
  • Cut the dough in the shape you want and glaze it using pastry brush with egg yolk (Step 7).
  • Sprinkle the coarse almond on the dough(Step 8) and set into the Oven.
  • Transfer to the wire rack to set it cool as air flows into the cookie in all directions (Step 9).
  • Store it in a air tight container and enjoy!

Make sure that after you pick the dough from the fridge cut it quickly as the dough will start dissolving as it has butter in it, and we cannot work with the dough if the texture changes, and always remember thinner they are, they will be crispy as well.



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