Peanut Butter Cookies - Asha Pai
Recipe:
This cookies recipe is full of goodness of peanut and whole wheat flour, healthy & nutritious for growing children. The vegetarians may omit the egg and increase the quantity of baking soda to 1 tsp and add ½ tsp of baking powder to the dish and add a few tea spoons of milk to the dough to make it soft. The cookies may come out a little soft and chewy without compromising on the taste.
Ingredients:
1) ¾ cup Peanut butter, ½ cup butter at room temperature, ½ cup grated jaggery, ½ cup sugar powder, 1 large egg, ½ tsp vanilla
2) 1 & ¾ cup wheat flour, ¾ tsp baking soda, & ¼ tsp salt sieved together twice.
Beat peanut butter, butter, jaggery, sugar, egg and vanilla till homogenized. I used my mixer jar for this step as the jaggery is very hard to mix otherwise. Now remove this to a mixing bowl and tip in the wheat flour mixture and mix with hands till you get a soft dough. If it is sticky you may sprinkle a little more flour. Chuck it in the refrigerator for an hour. Meanwhile preheat oven to 180C at the end of an hour. Remove the dough and make 1 inch diameter balls. Place them a little apart on a baking tray. Make impressions with a fork dipped in sugar powder so that the cookies are flattened a little. Bake for 10 to 12 minutes or till done. These will a bit soft in the middle but will become crisp when cooled.
This cookies recipe is full of goodness of peanut and whole wheat flour, healthy & nutritious for growing children. The vegetarians may omit the egg and increase the quantity of baking soda to 1 tsp and add ½ tsp of baking powder to the dish and add a few tea spoons of milk to the dough to make it soft. The cookies may come out a little soft and chewy without compromising on the taste.
Ingredients:
1) ¾ cup Peanut butter, ½ cup butter at room temperature, ½ cup grated jaggery, ½ cup sugar powder, 1 large egg, ½ tsp vanilla
2) 1 & ¾ cup wheat flour, ¾ tsp baking soda, & ¼ tsp salt sieved together twice.
Beat peanut butter, butter, jaggery, sugar, egg and vanilla till homogenized. I used my mixer jar for this step as the jaggery is very hard to mix otherwise. Now remove this to a mixing bowl and tip in the wheat flour mixture and mix with hands till you get a soft dough. If it is sticky you may sprinkle a little more flour. Chuck it in the refrigerator for an hour. Meanwhile preheat oven to 180C at the end of an hour. Remove the dough and make 1 inch diameter balls. Place them a little apart on a baking tray. Make impressions with a fork dipped in sugar powder so that the cookies are flattened a little. Bake for 10 to 12 minutes or till done. These will a bit soft in the middle but will become crisp when cooled.
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