White Chocolate Rose and Pistachio Cookies
My next theme for the Cooking carnival is making baked goodies for kids liking. I have declared earlier that making cookies is my worst baking nightmare. There is something about cookies that fails me each time. This year I took these little trouble makers by vengeance.
I have not particularly achieved complete success but am pretty happy with the results. There are days when I flip over the cookies to find a burnt base on others I feel the perfect crunch.... ..
There is one version of cookie that always works for me..the chocolate based cookies. I made these cookies a day after I made my blondies . I am fond of white chocolates, cranberries, pistachios, almonds a lot...but this time I also added gulkand. It lifted the plain cookies to another level of happiness....Do try this version which will please both the big and young equally..
Ingredients
2 1/4 cup All Purpose Flour
1 1/4 cup softened butter
1 cup white chocolate
1/4 cup castor sugar
3/4 cup soft brown sugar
1 tspn baking powder
1 tspn baking soda
1 tbsp Gulkand/ Crushed Rose petals
1 tbsp crushed pistachios
1/4 cup warm milk (optional)
Method
1) Cream the butter and sugar together using a whisk until it is light and fluffy.
2) Add the flour, baking soda and powder and mix well.
3) Add the chocolate mixture and mix well.
4) Now add the gulkand and pistachios. If the batter is not soft enough then you can add some milk.
5) Roll them out to about 1/4 inch thickness. Cut out shapes of choice.
6) Place on a greased baking sheet
7) Bake for 10-12 min in preheated oven at 180C
Let them cool down.
These stay good for weeks
I have not particularly achieved complete success but am pretty happy with the results. There are days when I flip over the cookies to find a burnt base on others I feel the perfect crunch.... ..
There is one version of cookie that always works for me..the chocolate based cookies. I made these cookies a day after I made my blondies . I am fond of white chocolates, cranberries, pistachios, almonds a lot...but this time I also added gulkand. It lifted the plain cookies to another level of happiness....Do try this version which will please both the big and young equally..
Ingredients
2 1/4 cup All Purpose Flour
1 1/4 cup softened butter
1 cup white chocolate
1/4 cup castor sugar
3/4 cup soft brown sugar
1 tspn baking powder
1 tspn baking soda
1 tbsp Gulkand/ Crushed Rose petals
1 tbsp crushed pistachios
1/4 cup warm milk (optional) Method
1) Cream the butter and sugar together using a whisk until it is light and fluffy.
2) Add the flour, baking soda and powder and mix well.
3) Add the chocolate mixture and mix well.
4) Now add the gulkand and pistachios. If the batter is not soft enough then you can add some milk.
5) Roll them out to about 1/4 inch thickness. Cut out shapes of choice.
6) Place on a greased baking sheet
7) Bake for 10-12 min in preheated oven at 180C
Let them cool down.
These stay good for weeks
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