Whenever I bake, I have my daughter running around the oven smelling, tasting, peeping, to say in short, குட்டி போட்ட பூனை மாதிரி. (like a mother cat who delivered in recent and goes around the house with her kittens often changing their place of stay ). At times, she will become over enthusiastic in helping me (too much some times)! So, when Trupti announced the ‘Little chefs’ event, I had a reason to include my girl in the spotlight. Even if not for this event, she is always my little judge for my cooking.
I had tried few cookie recipes but not without egg. When I saw this eggless version, in Priya’s ‘Sugar and Spices‘, I was taken by the photo and immediately noted in my ‘to try list’. Then, I tried it one fine day, and it is our fave now. It kind of melts in your mouth, just like SKS mysorepak. I made these cookies several times, and made a little modification to my taste.
All – Purpose Flour – 2 cups
Corn starch-1/2 cup
Light Brown Sugar – 3/4 packed
Finely Ground Pecans – 1/2 cup
Salt – 1/4 tsp
Ground cinnamon – 1/8 tsp
Ground nutmeg- 1/8 tsp
Unsalted Butter – 2 sticks(8oz) at room temperature
Beat butter and brown sugar together with a stand mixer. Sift together the flour, cornstarch, salt, cinnamon and nutmeg. At a low speed, add dry ingredients to the butter, little by little, mixing only until they form a dough. Fold in the pecans atlast.
Wrap the dough using a plastic wrap sheet. Roll it on the surface and shape it into a long log. Refrigerate the dough for 2 hours.
Cut the log into 1/4 inch discs and bake at 350 deg F for 14 -20 minutes . The cookies are still pale when done , so don’t let the color decide the doneness.
My entry for ‘Little chefs’ event at Trupti’s ‘The spice who loved me’
Read Full Post »