Eggless Whole Wheat Almond Cookies

I have a fetish for some select recipes.Like Chocolate cakes.Over a period of time,I have baked quite a few Chocolate cakes and have my go-to Chocolate cake recipe too,but if I see a new recipe,I have to bookmark it,or even jot it down.A photo of a tall slice of Chocolate cake is the first one I notice among the many other pictures in a cookbook.Similarly a Nankhatai or Butter cookies are part of the same story.I have recipes from my trusted sources and have baked them too but when I see a new recipe,I am tempted to try them immediately.


So I was delighted when Ria chose this recipe from Manjula's Kitchen for A Sweet Punch for March.The recipe by itself is a very simple one and the video makes things easier.The best part I liked was that this was baked using whole wheat flour/atta.Kind of makes you feel less guilty when you chomp down the cookies one after the other.The ingredients can be found easily in your pantry,so go bake them immediately,I bet you cannot stop at one!!


Eggless Whole Wheat Almond Cookies
Recipe source - Manjula's Kitchen

Ingredients


Whole wheat flour/Atta - 1 cup
Sugar - 1/2 cup*
Unsalted Butter - 1/2 cup /100 gms [softened]
Sliced Almonds - 1/4 cup
Cardamom powder - 1/2 tsp
Salt - 1/4 tsp
Milk - 2 tbsp[if required]


Method


Preheat oven to 180C.
In a bowl mix together the flour,sugar,almonds cardamom powder and salt well with a spatula.

Add butter and start kneading lightly until you get a smooth dough.
If the dough is crumbly,you could add few drops of milk as required to form a smooth dough.[I had kept the butter outside for about an hour and hence the butter was very soft,I did not add milk at all]
Divide the dough into 24 equal parts and shape into balls.
Flatten a little by pressing each ball between your palm[about 1/2' thick].
Place the cookies in an ungreased cookie sheet/baking tray with enough space between each cookie[about 1' apart].
Bake the cookies for 15-18 minutes or till the cookies turn golden brown.
Let the cookies cool on the baking tray for 2-3 minutes,then transfer to a cooling rack.

Store in airtight containers.


Notes

• *Sugar mentioned in the recipe is fine granular sugar,so if you only have access to the regular granular sugar,pulse it in the mixer in 2 second pulses till you get fine textured sugar.
• Butter should be very soft so that it makes easier to knead the dough.If the butter is not soft enough,you would need to add more milk to bind the dough,which would in turn make the cookie hard.
• The baking temperature and time depends entirely on your oven.I baked mine at 150C for 20 minutes and the cookie was baked perfectly,though the recipe says to bake at 180C.So bake according to the oven type you are using.

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