Eggless Whole Wheat Almond Cookies

I am early with my post for Taste and Create. And by ‘ early’ I meant before the deadline. For the past couple of months, my posts for Taste and Create was just on time.I cook and post on the last day in such a hurry that my folks at home wonder ‘What’s the great rush’!!!!! But not this month 🙂

I am paired with Veena of Veg Junction this month.She has a wonderful blog full of delicious vegetarian dishes.I have known Veena for quite sometime,meeting often during the blogging marathons. Though I have bookmarked  many recipes from her blog, now I really got down to creating her dishes in my kitchen.I have prepared a couple of other dishes as well from her blog and today I am posting our favorite….

For this edition, the first recipe that I choose is a cookie,as the name of this post suggests,the one with nuts as I was sure my Lil Angel would love it.The whole batch of cookies disappeared in 2 days and she is asking me to make another batch for her as soon as possible!

Before I go on to the recipe here is a glimpse of the crunchy cookie…

I used:
Recipe Source–Veg Junction

Whole wheat flour- 1 cup
Butter- 100 grams
Powdered sugar – 1/3 cup
Sliced almonds-1/4 cup
Salt- 1/4 teaspoon

1.Preheat the oven to 180 degrees.

2.In a bowl mix together flour,sugar, salt and almonds

2.Put in butter

3.knead to a dough.

4. Pinch out small balls from the dough. I got around 20.

5.Flatten them slightly.Place them on a baking tray and bake at 180 degrees for 20 minutes or till golden brown.

6.Cool on a wire rack

7.Store in an airtight container

or serve with a mug of coffee / Tea

Note :

• The original recipe calls for cardamom powder. Since we are not huge fans of cardamom, I have omitted that.In case you prefer,add 1 teaspoon powdered cardamom in step 2.
• Similarly I omitted 2 tbsp milk from the original recipe. The butter was sufficient to bind the dry ingredients and the dough was of the right consistency.So adding milk would have made the dough sticky.Since the butter I used was at room temperature for almost an hour, I guess it was of the right consistency to bind the ingredients.If after using up the butter, the dough does not come together,you can use a little milk for binding.
• I used 1/3 cup of sugar as against the original 1/2 cup. It was sweet enough. Increase the quantity of sugar in case you like it sweeter.
• Next time I will chop the almonds into bits instead of slicing them. The dough with sliced almonds was a little difficult to shape.
• The cookies were soft in the center after 20 minutes of baking.But on cooling they were perfectly crunchy.
• The timing for baking may vary depending on the type of oven you are using.

Sending this to Vardhini’s Bake Fest #1 and to Khushi’s Bake with your heart

This Day That Year…

2010 – Braised Tofu With Vegetables
2008 – Curd Aval – Pressed rice in seasoned yogurt

Bon Appetit…