Wednesday, December 11, 2013

Oats Cranberry cookies

The goodness of oats and cranberry are the highlights of this cookies and can be enjoyed both as snack as well as breakfast. I used 'Oceanspray' brand dried cranberries and old fashion oats. I formulated this recipe and hope you all love it !


 I made these cute treat bags using ziplock covers and crochet yarn.



cool them completely.

space between cookies is important, as the oats cookies doubles in size.

Ingredients:
Old fashioned oats - 3 cups
whole wheat flour - 1 1/2 cup
cranberry (dry , sliced) - 1 cup
Butter - 6 tbsp
sour cream - 1/2 cup
(butter sourcream ration can be substituted with butter 1 cup)
white sugar - 3/4 cup
brown sugar - 3/4 cup
egg - 2
vanilla extract - 1 tsp
salt - 1/2 tsp
baking soda - 1 tsp
cinnamon - 1 tsp
nutmeg powder - 1/4 tsp
cardamom - 1 tsp

Method:
Mix and cream the butter, sour cream and sugar. Add egg, vanilla and mix well.
I do this process in mixie.
In a large mixing bowl , add all the dry ingredients, cranberry and spices. Pour the wet ingredients and mix well. Using hands will make this stage easy:)
The oats cookie dough is ready.
Fold the dough using cling wrap (or keep in  air tight container) and keep refrigerated for nearly 1 hour or till we need to make cookies. Refrigeration makes the handling easy
Preheat the oven to 350 deg F.
Line the cookie baking sheets with aluminum foil or use simply.
Spray / coat with butter or oil.
Divide the dough into 4 equal size balls. Make long cylindrical shapes and cut them into12 equal size portions. Make balls and slightly  flatten them while placing on cookie sheets.
Thicker cookies tastes very good.
Bake for 8 - 12 minutes, depending upon the oven.
Take out, let them cool completely and store in airtight containers.
Oats cranberry cookie is ready!
 
Serving suggestion:
Serve as snack or breakfast.
We can refrigerate / freeze the dough and use to make fresh cookies too.
Makes 48 cookies.

Thursday, December 5, 2013

Ragi Cookies

As Christmas is fast approaching, I thought it would be more appropriate if I could release all my baked goodies from my draft page:) I make cookies whenever hubby has more project hours, so that I can spend some more time with him, while he is working. Also the next day he will take a box of cookies to his friends too.  Isn't this a cute excuse to bake something yummy :)
Here is one delicious native cookies from Indian cuisine, the Ragi biscuits or ragi cookies. I made these biscuits just like  butter biscuit and it came out very well. To reduce the butter content I use yogurt or sour cream in all my cookies. Here goes the recipe.

Super soft ragi cookies. Enjoy this with a cup of milk for breakfast.
Ragi cookies for hubby's friends.
Ragi cookies.
Ragi cookies are cooling down .
Cookies before baking. Leave enough space, as they will double in size.

Dry roasted ragi is mixed with all other ingredients.

Ingredients:
Ragi - 2 cup
self rising flour - 1/2 cup
butter - 1/2 cup ( 8 tbsp)
Indian  plain yogurt - 1/2 cup (or lesser)
brown sugar - 1 cup
baking powder - 1 tsp
salt - little
cardamom - 1 tsp
Almond - 1/2 for 1 cookie

Method:
Dry roast ragi till it smells good (low heat for 8-10 minutes).
Melt butter and add it to ragi.
Add self rising flour, yogurt (little by little), brown sugar, baking powderm salt, cardamom.
Mix well.   Add enough yogurt , so that it can made into small balls.
Line the baking sheets with aluminum foil and coat with oil.
By applying some ghee / oil in our palms , make equal size 30 balls.
Place the balls on the sheet and slightly flatten them. Place 1/2 almond on each cookie.
Bake at 325 deg F for 10 - 14 minutes. (the bottom should be mild brown).
Check often after 8 minutes, as the baking time may vary in different ovens.
Take out and let it remain for 1 minute to let it harden more. Cool in cooling racks.
Store in air tight container.

Serving suggestion:
Serve as snack or dessert. Makes a easy breakfast too.
Makes 30 cookies.

Note:
*Brown sugar can be substituted with white powdered sugar for more flavor and taste.
* always roast the ragi before making cookies.
*I have used self rising flour in these cookies to make them puff up and it made them super soft and delicious. Here is the basic version to make homemade self rising flour. I make this flour in large quantities and use it in making biscuits, cookies and pastries. 
Homemade self rising flour :
1 cup Self rising flour = 1 cup All purpose flour + 1/4 tsp salt +  1 1/2 tsp baking powder

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