Whole Wheat Eggless Almond Cookies - March Sweet Punch

Hello Friends,


I have missed a few sweet punch bakes in last 3 months. So, here I am back baking after a long time. This was by far the easiest bake for me, very few ingredients and very few steps to follow. Just my kind of bake. I am going to make more of these and enjoy.


This month Ria had selected Whole Wheat Eggless Almond Cookies from Majula's Kitchen. Now, who in the blog world or even regular Indian cooks @home or just learning do not know about this blog. It was a bible when I was nothing but just a learner and even now. She has a great video of this recipe on her blog, so don't forget to check that out. 

Thanks Ria for choosing such great one, I enjoyed baking and eating both... lol


Ingredients

Whole wheat flour - 1 cup
Sugar - 1/2 cup
Salt - 1/2 tsp
Sliced Almonds - 1/4 cup
Green cardamom seed coarsely powder (elaichi) - 1/2 tsp
Unsalted butter (8 tablespoons or 4oz) - 1/2 cup
About 2 tablespoons of milk or as needed

Preparation

1. Pre heat the oven to 360 degree F.
2. In a bowl, mix the flour, sugar, salt, sliced almonds and cardamom powder well.
3. Next add soft butter and milk to the flour mixture to make dough. Dough should be very soft.
4. Divide the dough into about 24 equal parts and make them into balls.
5. Press each ball between your palms lightly; every piece should be about 1/2” in thickness.
6. Place the dough balls on an ungreased cookie sheet about inch a part.
7. Bake the cookies for about 20 minutes or until cookies are lightly gold brown.
8. After they become lightly golden brown remove the cookie sheet from the oven. Let the cookies cool down for two to three minutes before taking them off the cookie sheet.

Serving
Serve it with tea/coffee as a snack or enjoy it for guilt free dessert :)


That's all for now. Take care till next post.