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Pinwheel Sugar Cookies

25 Dec

Christmas is here, and despite my resolution of not indulging my sweet tooth, I couldn’t ignore the urge to bake. After all, after christmas comes new year and I can renew my resolution then 😀 I had been browsing for sugar cookies for a long time now, and I find the idea of prepare-freeze-bake on demand cookies exceptional. It saves time, and one can still boast of baking them up from scratch, not to mention, they are delectable.

My husband who usually doesn’t like anything too sweet, loved them. In fact, I had to ask him to leave them alone till I could get a few pictures for the blog. It is one of the easiest cookie recipes and they looked so pretty too. Check out for yourself.

Sugar Cookie


  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 1/2 cup flour
  • 1/2 tbsp baking powder
  • 1 egg yolk
  • 2 tsp vanilla essence
  • 1 tbsp milk
  • few drops of red/green food color

Line a baking sheet with parchment paper and set it aside. Sift flour and baking powder in a bowl and set it aside as well.

Sugar Cookie

In a separate bowl, beat butter till it is creamy, then add sugar and beat again, till its light and fluffy.  Add the egg yolk and beat until it is well incorporated. Add the vanilla essence and milk and mix it well.

Sugar Cookie

Add the dry ingredients in parts and mix the batter well after each addition. The end product would be dough like and will leave the sides of the bowl. Remove about 3/4 of the dough and add a food coloring of your choice. Blend the dough well, so that its of uniform color. Lay out a sheet of parchment paper and roll the dough into a rectangular/square shape. On a new sheet of parchment paper toll out the colored dough into the exact same shape and size. Flip the colored dough onto the original vanilla dough and roll the layers into a log. Wrap the log tightly in a parchment paper and refrigerate for at least 30 minutes.

Sugar Cookie

Whenever you want to bake the cookies, take them out of the refrigerator and let them thaw enough so that you can cut them into 1 inch slices. Pre-heat the oven to 350 degree fahrenheit.

Place these slices on the baking sheet we prepared and bake in the oven at 350 degree fahrenheit for 20-25 minutes or until the edges start coloring ever so slightly.   Take them off the sheet and let them cool on a wire rack.

Eat them warm, eat them cold, eat them however you want, I will guarantee you won’t eat just one!! Well, it is holiday time 🙂 ,  and what are gyms for after all :D.

Wish everyone Merry Christmas and happy holidays 🙂



Nutella Pecan Cookies

16 May

I realized yesterday that its been real long since I shared another of my new experiments with you all, so I started thinking about what would be a good recipe to write about. It wasn’t that difficult a task, since I realized my blog still doesn’t have any chocolate based recipe, which seems such a contradiction as I am an ardent chocolate lover, not to mention, that the first cookies I ever baked were chocolate cookies.

I always have chocolate in my kitchen closet, but yesterday I couldn’t find any 😦 . So, instead of baking chocolate chip cookies I decided to go bold and bake with whatever I could lay my hands on, which was, a small box of Nutella, the delicious hazelnut spread and pecan halves. If you haven’t tried Nutella, you should, it is heaven in a box!  This, is a glimpse of the cookies I whipped up 🙂 Yummmyyy!! They reminded me of chocolate brownies, but were definitely more lighter than brownies. Also, these were just the right amount of sweet for me. They spread a bit while baking but, that might be because I was very impatient and took them out of the refrigerator in 20 minutes 😛 . I  have a strong suspicion that refrigerating the batter for longer duration would have solved that problem.

Nutella Pecan Cookies

INGREDIENTS (12 mid size cookies)

  • 1 egg
  • 1 cup Nutella (I used about 3/4 cup)
  • 2 tbsp brown sugar
  • 1/2 cup + 1 tbsp all-purpose flour
  • 1/2 cup roasted and chopped pecans (I used about 3/4 cup, I love pecans)

Pre-heat the oven to 350 degree Fahrenheit.

In a bowl whisk together flour, egg, sugar and nutella. You can use a hand mixer as well.

Nutella Pecan Cookies


Gently fold-in the pecan pieces till they are evenly distributed in the batter. Refrigerate the cookie dough for about 2 hours, or, if you are impatient like me, roll the dough into small balls and place them on an un-greased cookie tray for baking. Bake for about 10 minutes and cool on a wire rack.

Nutella Pecan Cookies

Trust me on this, when I tell you that these cookies are irresistible!! I am so glad, I baked only a dozen 😛 because the minute they were cool enough to touch, 4 of them vanished into thin air!! And sometime after dinner another couple of them were gone. Its a miracle I had any left for the photo shoot 🙂 😀

So, till I decide on what I will be baking next, Happy Baking friends!!

(adapted from: wesley & zoe)

Yay to Spring!! Lemon Crinkle Cookies

19 Apr

Spring is finally here! Yes, after many push backs from winter this year, spring was finally able to make its way to us 🙂 And so am I, after a week and a half of procrastination and brooding, with lemon crinkle cookies to welcome spring!

I like lemons, both their taste and color, and these recipes for baking yummy lemon crinkle cookies circulating online, gave me this brilliant idea of trying my hands as well. I have baked cookies before, but they have always been the usual chocolate/chocolate-chip cookies and this was the first time I baked a soft, chewy variety.

Lemon Crinkle Cookies

And oh boy am I glad I made these!! These soft chewy variety not only looks refreshing but also have this sweet, tangy flavor that remains after every bite. Just writing this post makes me feel like digging my teeth into one right now!  Absolutely Yummy!!

INGREDIENTS (20-22 cookies)

  • 1 1/2 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup powdered sugar
  • 1 cup granular sugar
  • 1/2 cup softened butter
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1 tbsp lemon zest (I used zest of 1 entire lemon)
  • 2 tbsp fresh lemon juice (I used juice of 1 entire lemon)

NOTE: Use fresh lemon juice and zest only.

Pre-heat oven to 350 degree Fahrenheit. Line a cookie tray with parchment paper or, you can oil it as well.

Add flour, baking soda, baking powder and salt in a bowl and sift together. In a separate bowl cream sugar and butter till light and fluffy. Add lemon juice, zest, egg and vanilla and whip again. Remember to scape the sides of the bowl as well. Now, for all the above steps you can use a either a wire whisk of a hand blender but for the next step use either a spatula or a whisk only (No blending/whisking). Slowly, stir in the dry ingredients with the wet ingredients till combined.

I would recommend that you refrigerate the cookie mix for 10-20 minutes now. Divide, the batter into equal small balls and after rolling each ball into powdered sugar, place it on the cookie sheet. Keep some distance between adjacent cookies since, these do spread out and puff up on baking. Bake in the oven for 9-11 minutes.

Again, these might look under baked when you take it out of the oven, but if the tops have crinkled and a toothpick comes out clean, they are ready! I have this habit of peeping into the oven every 1-2 minutes :P, so I know that the cookies crinkled long before the timer ticked 9 minutes 😀  .

Lemon Crinkle Cookies

This might be the 100th time on this post, but I can’t tell you how yummy these cookies are!  These shout Spring and ooze lemon in every bite…

So, bake them if you love lemons… bake them even if you aren’t sure about loving lemon, you will love them for sure after that!

Nankhatai – cardamom flavored Indian butter biscuits

9 Apr

Nankhatai has always been my favorite. Their aroma is irresistible and these tiny blobs melt in your mouth the instant you take a bite. So, here is a little history about these biscuits.

Years ago when India was still a colony, Dutch set up a bakery in Surat to produce bread for their consumption. When the Dutch left India, they handed over the bakery to one of the their employees named Dotivala and the bakery became the ‘Dotivala Bakery’. Nankhatai is one of his fusion creation, a combination of ‘Dutch butter biscuit’ and an Indian sweet called ‘Dal’. In Persian, Nankhatai means ‘bread of Cathay’ or Chinese bread. It was one of his masterpieces and went well in the Indian market since it did not even consist of eggs.


Without much ado, here is the recipe.

INGREDIENTS (15-20 small biscuits)

  • 1 cup all-purpose flour
  • 1/2 cup powdered sugar (measure it after it has been powdered)
  • 1/2 cup ghee
  • a pinch of salt
  • 3 tbsp cashew/almonds (optional)
  • 1/4 tsp cardamom powder
  • 1/2 tsp baking soda

Pre-heat oven to 350 degree fahrenheit.

Sift cardamom powder, sugar and flour and either use powdered sugar or powder regular sugar using a grinder. Cream sugar and ghee in a bowl using hand mixer till light and fluffy.  Knead in the flour gradually into dough. If you want you can add chopped nuts at this time and gently fold them into the dough. Make 15-20 small balls and place them on a greased cookie sheet. Place the greased sheet into oven for baking.


I remember my mother baking them once when I was a kid and the only thing I remember about that one session was that you need to be really careful when the biscuits are in the oven. Even a second more in oven would result in them getting over baked. Remember that the nankhatais should have no noticeable color change, color change indicates over-baking. Usually it take around 15-20 minutes but I would suggest you to bake only till cracks appear on the biscuits. Remove the baking sheet from the oven and let the biscuits cool.

Make yourself a nice hot cup of tea or coffee and enjoy it with nankhatais.

Have a good week and …bake away!!

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