Sunday, December 27, 2015

Kesar Pista Cookies (Eggless) | Christmas Cookies

Christmas went by pretty well. We had loads of fun with friends, went to a movie, not to forgot a bunch of cookies I baked along with the Christmas Rum Cake. I also tried something new with the condensed milk I had in my fridge leftover from making this Doodh Peda. These cookies are incredible easy to make and comes together in less than 20 minutes. Now, how easy it is for a homemade-from-scratch cookie.

Makes 18-24 cookies based on size
All purpose flour - 1 cup + 1 tbsp
Salt - 1/4 tsp
Baking powder - 1-1/2 tsp
Pistachios, raw - 1/4 cup
Butter, room temperature - 1/2 cup
Condensed milk - 1/4 cup
Sugar - 2 Tbsp 
Warm milk - 2 tsp
Saffron strands - 4-5

Sprinkle the saffron strands in the warm milk and set aside to steep. 
Preheat the oven to 350 F. Chop the pistachios into tiny pieces. Sieve 1 cup flour, salt and baking powder. Whisk the butter, sugar and condensed milk until well mixed. Add the milk and the flour mix and knead to form a smooth dough. If the dough is sticky, sprinkle the remaining flour as needed to make it smooth. Pinch 1 inch balls of dough and roll. Place in a lined baking sheet and bake for 9-12 minutes. When done allow to cool in the baking pan. When almost cool transfer to a cooling rack to cool completely.

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