Going crazy with cookies
|Soft, chewy cookies that just melt in the mouth|
I was in office today – regular day with the usual meetings, confusion and discussions. But sometime after lunch I noticed my monitor was moving, it must be some machinery being shifted in the press downstairs I thought. Suddenly a colleague asked me if I felt ‘some movements’, that’s when it hit us that this might be something serious. The news channels weren’t saying anything yet but Twitter and Facebook were full of updates about the tremors. We got back to work laughing about how it is 2012 and this could just be the end of the world! In a couple minutes there was some more commotion, emergency evacuation we were told. We ran downstairs and waited. Finally, they said all was clear and we got back to work. Just a couple of minutes, a friend called saying she felt another tremor, another tweeted saying the Tsunami alert is off but stay away from the coast, okay? Now that all the commotion has died down, we are back to our systems typing away like the tremors were a thing of the past.
One of the reasons I was looking forward to today was because I’d be posting the details of my first Blog Hop Wednesday. And look what I got instead! I was paired with the lovely Divya of divya’sculinaryjourney, one look at her blog and I could see that this is one versatile cook. As I was going through the posts there were two dishes that piqued my interest – a chicken dish with cilantro and the cookies.
For as long as I can remember I have been looking for the recipe for eggless cookies and from the ones that I’ve tired, they’ve either turned out too dry and hard or they’ve just not tasted like cookies. When Divya mentioned in her post that this was one of the first recipes that she tried when she began baking, I was relaxed and knew that this would just be perfect. And she wasn’t wrong, these cookies turned out awesome (with a few minor changes) and I made loads of them by doubling the recipe. I used some of them to decorate this elaborate cake I was making, more on that later, and I had a little fun with the rest using the cookie cutters, sprinkling them with brown sugar and dotting them with chocolate chips. Just like I e-mailed Divya once I baked these cookies, I’m so glad I found them because this is one recipe that I’m sure I’ll be making very often.
I’ve doubled the recipe for this; you can see the original here
2 cups of flour
½ cup of sugar
1 cup of unsalted butter
½ tsp of vanilla essence
3-4 tbsp of milk
Cream the butter and sugar together until all the sugar has combined well. Add the vanilla essence to this and mix well. Slowly sift the flour into this and stir well, add the milk into this very gradually until the dough has formed well together. Make sure that the dough is not too sticky. Roll the dough into the shape of a log and cover it with cling film. Allow it to rest in the fridge for two hours.
|Cut and ready to be baked|
Remove the dough from the fridge and roll it out until it is ½ inch thick. Use a cookie cutter to cut out the desired shapes. Place the cookies on a greased, lined baking tray and bake them for about 10-12 minutes or just until it begins to turn golden brown around the edges. Remove the cookies from the oven and allow them to cool down on a wire rack before storing them.
|The ones sprinkled with brown sugar and choco chip|
- The milk isn’t included in the original recipe but then I noticed that the first batch of dough I made was very dry and the cookies were really hard when they were baked. So I added some milk to this and I got amazingly soft cookies in the end.
- Since my first batch of cookies didn’t turn out that well, I rested the dough in the fridge for two hours and then proceeded. This step worked for me too.
- The small cookies were done in an average of 6 minutes while the bigger ones took about 12 minutes.
|Like a jigsaw puzzle: Cookies of different shapes and sixes|