Almost everyone from a toddler to adults love cookies! My mother is one of them. There is a problem however: she is vegetarian, which means that she does not even eat eggs or anything that has egg in it. Most cookies are made with eggs and therefore she won't eat them. For this reason, I was very happy when I came across these very pretty looking cookies on a Facebook group that I belong to. Facebook is such a wonderful platform that brings so many of us together and helps us learn from each other. I looked at her recipe and thought that with a few improvisations to the recipe, it should come out well. I have made eggless cookies before : crinkle cookies, tutti-frutti-cookies , but I think I like this one the best! They are super easy to make, melt-in-the-mouth type! The testimony for this fact is that they were gone within 15 mins of being left out to cool down!! Do try it, I bet you will like it. These are perfect for the sudden guests that come without much notice!
Servings: makes around 18-20 medium sized cookies.
Flour: 3/4 cup ( I used unbleached all purpose flour)
Corn flour: 3 tbsp
Baking powder: 1/2 tsp
Chocolate powder: 2 tbsp
Salt: a pinch
Butter: 3/4 cup ( at room temperature)
Sugar: 2/3 cup
Vanilla essence: 3/4 tsp
Milk: 2 tbsp
Beat together butter, sugar and vanilla essence until creamy.
In a different bowl, sift together flour, cornflour, salt, baking powder, chocolate powder.
Add the flour mixture little at a time to the sugar-butter mixture and mix well. Add the milk and mix well.
Put this mixture in a piping bag with a Wilton 2D tip. Place the bag in the freezer for atleast 20 mins.
Preheat the oven to 350 deg F.
Take the bag out and pipe out medium sized cookies on an ungreased parchment paper lined cookie-sheet. Keep them atleast 1 inch apart.
Place the cookie sheet on the center rack and bake for 10 mins or until a toothpick comes out clean when inserted into the center of the cookie.
Take the baking sheet out and let the cookies cool down on it before taking them out to cool down completely on a cooling rack.Decorate it with sugar pearls in the center.
Makes for a great accompaniment for tea/coffee.
Store in an airtight container. I am bringing this to Throwback Thursday, Fiesta Friday #99 and Saucy Saturday! Caroline @ Caroline’s Cooking and Linda @ La Petite Paniere are co-hosting Angie's Fiesta Friday this week.
Cooking made easy:
Using the parchment paper for lining the cookie sheet helps prevent the cookies from sticking to the sheet and also helps with easy clean-up.
If you don't have parchment paper, you could use the cookie sheet alone.
Tip for healthy living:
While making cookies at home is definitely much healthier than store-bought ones, you can make them even more healthier by reducing the amount of sugar than what is called-for in the recipe. Also, when possible, use unprocessed sugar as opposed to white sugar.
Food for thought:
Are right and wrong convertible terms, dependent upon popular opinion? William Lloyd Garrison