Stained Glass Cookies

Planning some last minute christmas bakes, enjoy these fun to bake stained glass eggless christmas cookies.

Ingredients:

• 1 cup all purpose flour
• 1/2 tsp baking soda
• 1/2 cup powdered sugar(white)
• 1/2 cup softened butter (unsalted)
• 1/2 tsp vanilla extract
• 1/2 tsp vanilla extract
• 2 tbsp or more milk at room temperature
• 5-6 hard candies (  have used jolly rancher here)
  

Preparation time: 10 minutes
Resting time: 1-2 hour 
Baking time: 7-8 minutes
Yields: 10 cookies
Kitchen equipments required: mixing bowls, cookie cutters, measuring cups and spoons, aluminum foil or parchment paper

Directions:

• In a mixing bowl cream together sugar and butter till light and fluffy, keep aside.
• In an another bowl sift together all purpose flour and baking soda.
• Now incorporate the flour into creamed sugar and butter, add in vanilla extract, vinegar into the mixture.
• Knead into a soft pliable dough. Cover the dough with a plastic wrap and refrigerate for at least and hour.
• Divide the dough into 10-12 equal parts.
• Take one part, roll into a ball and flatten into 1/4 th thickness.
• Cut into desired shape. I used a star cutter
• Using a smaller cookie cutter cut a smaller star in the centre.
• Put the candies in a zip lock bag, crush the candies using a rolling pin.
• Line a baking tray with a parchment sheet or aluminum foil, 
• Place the cookies on greased and lined baking tray.
• Fill the cavities with crushed candies.
• Pre heat the oven at 170 degree c for 10 minutes.
• Bake the cookies for 7-8 minutes or until lightly golden brown.
• Allow the cookies to cool completely on a wired rack before serving.
• Decorated or plain you'll enjoy these cookies.
  

Cookie bowl ice cream

This bowl-like Cookie that I made was so much fun. Filling was added by our Little Master Chef Akki, as he bit on crunchy cookie and adviced, " Mamma, how about a scoop of ice cream with a lovely fruit mounted on the top of it "
We had double fun, double excitement in the kitchen while making this double dessert :)

Its Scrumptious...its heavenly.. its a combination of crunchy and silky with a bite of exotic fruits.. an ecstatic dessert ride!!

Let's show you, how I made this one......

Ingredients :
For cookie dough :

• 1 cup all purpose flour + 2 tbsp
• 2 tbsp cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 cup powdered sugar
• 1/4 tsp salt
• 50 gms butter
• 2-3 drops vanilla extract
• 1 tbsp milk (at room temperature)
• 50 gms cooking chocolate (approx.) 
  

For serving:

• Your favourite flavour of ice cream
• Chocolate sauce as much as you like :P
• Some chopped fruits

Preparation time : 15- 20 minutes + 45 minutes resting time
Baking time : 15 minutes
Yields : 4 cookie bowls
Kitchen equipments required: 2 mixing bowls, wired whisk, electric beater, rolling pin, cookie cutter, muffin tray, double boiler, a spoon, an icecream scooper.

Directions:

• Preheat the oven at 180 degree C for 10 minutes.
• In a mixing bowl add all the dry ingredients and whisk until completely incorporated.
• In an another bowl add butter and sugar, beat with a wired whisk or electric beater until soft and creamy.
• Add the dry ingredients, vanilla extract and milk and whisk till completely incorporated.
• Cover the dough with cling wrap and refrigerate for 30-40 minutes.
• Sprinkle the surface with powdered sugar and roll the dough 1/2 inch thick, cut approx. 5 inch circles of the rolled dough 
• Turn the muffin tray upside down and drape each circle over the greased cups
  of tray.
• Bake for 12-14 minutes or until done.
• Allow them to cool completely before de moulding.
• Next spoon some melted chocolate in the bowls and coat the inside completely and refrigerate for 10-15 minutes till the chocolate is set. (This will prevent the bowls getting doughy and soft after adding ice cream) 
• Fill with your favourite ice cream, top some chocolate sauce and garnish with chopped fruits.

Enjoy :) :) 

No bake Nutella and white chocolate chips cookies

I tried the conventional way today. No oven, no gas stove. Just the rawness of scrumptious oats blended with gooey Nutella, here's my reciepe to no bake cookies.

Ingredients:

• 3/4th cup oats flour
• 1/4th cup quick oats
• 3 tbsp Nutella (or more)
• 2 tbsp cocoa powder
• 2 tbsp powdered sugar( or to taste)
• 1/2 stick butter ( softened)
• 1/4 bowl chopped walnuts
• 1/4 bowl chopped white chocolate (chocolate chips)
• 2-3 tbsp milk (at room temperature) 

Prep time : 5 minutes
Cooking time : 10-12 minutes
Kitchen equipments required : Grinder, whisker, a knife and a mixing bowl

Directions :

• In a big mixing bowl cream together butter and powdered sugar till light and fluffy
• Add all the dry ingredients along with chopped walnuts, chocolate chips, Nutella and mix everything.
• Next add milk to knead a firm dough.
• Divide into 10 equal parts and shape into round cookies. 
• Serve cold or as it is with hot chocolate shake!! Yumm 😋😋
  

Red velvet double deckers

Why have one cookie when you can have two...with the gooeyness of white chocolate ganache......super classy!!

Ingredients:
For red velvet cookies:

• 1 1/2 bowl All purpose flour
• 1 tsp baking powder
• 1/4  tsp baking soda
• 3 tbsp unsweetened cocoa powder
• 1/2 bowl unsalted butter
• 1/4 tsp salt (skip if using salted butter)
• 1 cup powdered sugar
• 2 tbsp red liquid food colour
• 1 tbsp honey
• 2-3 tbsp milk at room temperature

For White Chocolate Ganache:

• 3/4 bowl heavy cream
• 200 gms white chocolate finely chopped
• 1 tbsp unsalted butter

Method:
For Cookies:

• In a big mixing bowl combine flour, baking powder, baking soda and cocoa powder and set aside.
• Cream together butter and sugar in a mixer till light and fluffy.
• Add milk, honey and red food colour to this mixture and mix until well blended.
• Slowly start adding dry ingredients to it and mix until everything is well combined.
• Cover the dough with a cling wrap and refrigerate it for at least 1 hour.
• After an hour take out the dough and remove the cling wrap.
  
• Sprinkle the surface with powdered sugar and roll the dough to 1/4 inch thick, using a round cutter cut the dough into circles.
• Preheat the oven at 190 degree celsius.
• Line a baking tray with a parchment paper or an aluminium foil.
• Arrange cookies leaving 2 inch space.
  
• Bake the cookies for 12-14 minutes at 180 degree celsius.
• Allow them to cool on the rack before applying ganache.
  

For Ganache:

• In a small pan heat cream on low heat stirring continuously.
• Add chopped chocolate, gently stir to incorporate.
• Add butter and stir again.
• Allow it to cool for an hour and whisk using a hand mixer to make it light and fluffy.
• Spread 1 tbsp of ganache on a cookie, press second on top to make a sandwich, repeat the process with the remaining cookies.
  

These cookies do get soggy quickly once they are filled with ganache, so prefer to fill them not too long before serving.

Nutella Fantasy

Light and Crisp cookies with a gooey chewy dark chocolate centre....A fantasy indeed!

Ingredients:

• 1 1/2 cup All purpose flour/Maida
• 1/2 cup unsalted butter, softened
• 1/2 cup white sugar
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 3-4 tbsp Milk, at room temperature
• 1/2 jar Nutella, at room temperature

Method:

• Preheat oven at 180 degee c for 10 minutes.
• Cream butter and sugar until light and fluffy.
• In a bowl whisk together flour, baking powder and salt, add butter and sugar mixture, vanilla extract and milk, knead into a soft dough.

• Cover the dough with cling wrap and refrigerate for an hour.

• Take out, divide the dough into 10-12 equal sized balls.
• Place a ball of dough in your palm and flatten it, fill with a teaspoon of nutella and fold the edges, make sure the edges are sealed well.

• Press lightly with your palms and shape the dough into a round cookie.
• Line your baking tray with a parchment paper or aluminium foil.

• Bake at 180 degree c for 17-18 mintes or until completely baked.
• Allow the cookies to cool on a wired rack before serving!

"Bake these cookies and indulge in the decadence!"