ALMOND COOKIES

                   ALMOND COOKIES
                                                          (Yield: 12 cookies)

INGREDIENTS:

·      1 cup Whole Wheat Flour (Roti Flour)

·      ½ cup Granulated White Sugar or as per taste

·      Slightly less then 1 stick Unsalted Butter, use room temperature butter (1 stick Butter = ½ cup Butter)

·      ¼ cup Sliced Almonds

·      ½ tsp. Cardamom Powder

·      10-12 Almonds, cut into big chunks, to press on top of the cookies

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LET’S BAKE:

Preheat oven at 300 degree Fahrenheit.

Beat butter and sugar until light and fluffy.

Add sliced almonds and cardamom powder and combine well.

Add 2-3 tablespoon flour at a time into butter-sugar mixture and mix well. Finish adding remaining flour.

Make 12 equal size balls, press between palms to give cookie shape.

Press few chunks of almond pieces on top.

Place butter paper or plastic sheet on dinner plate and arrange 12 cookie dough balls and keep tray in refrigerator for 30 minutes.

Bring cookie tray out and arrange cookies on non-stick cookie baking tray 2” apart.

Bake cookies in oven at 300 degree Fahrenheit for about 12 to 14 minutes (Time may vary depending on oven, so keep an eye on cookie after 10 minutes) or until the edge starts to get light brown.

Switch off the oven. At this stage cookies will be very soft, but it will continue to harden as it cools.

Bring cookie tray out. Keep cookie on baking tray for 2 minutes. (Note: Cookie will continue to bake for a few minutes while on the hot cookie tray or sheet.)

Transfer cookies on cookie rack and let it cool completely.

Store cookies in the airtight container.

It should stay good for 7 days.

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