Whole Wheat Cranberry Pista Cookies
Though most of the cookies recipe looks same, but I thought that this one deserves a mention in the blog. It’s extremely tasty with a nice earthy flavour of whole wheat flour combined with a milky taste from the added milk powder. The bright coloured cranberries and the green pistachios lend a beautiful colour to these cookies. I couldn’t take brighter pictures of these as I was very very busy yesterday.
Ingredients:
- Whole wheat flour 125 gm
- Milk powder 2 tbsp
- Baking powder 1/4 tsp
- Baking soda 1/4 tsp
- Salt a pinch
- Butter 75 gm
- Milk 1-2 tbsp
- Sugar 75 gm
- Cranberries 1/4 cup
- Pista 15-20
- Vanilla extract 1/2 tsp
Method:
- Sieve the flour, milk powder, salt and the rising agents 2-3 times.
- Powder the sugar and cream it along with soft butter kept at room temperature till the mixer is soft.
- Add the vanilla extract.
- Chop the cranberries and pistachios into small pieces.
- Now add the dry ingredients into the butter mixture and mix.
- Add the cranberries and pistachios.
- If the dough appears too dry add some milk. Do not knead hard.
- Keep the dough in the refrigerator for 10-15 minutes.
- Preheat the oven at 160-170 degree Celsius for atleast 10 minutes.
- Line a baking tray with parchment paper and keep it ready.
- Take small sized dough balls and flatten it in your palm or cut it using a cookie cutter.
- Place them on the baking tray leaving an inch between 2 cookies.
- Bake for 20-22 minutes or till the sides and bottom look golden in colour.
- Remove the tray from the oven and let the cookies stay in the tray for 5-6 minutes. The cookies may appear soft while you take it from the oven, but will eventually become crisp on cooling.
- Transfer the cookies onto a wire rack and allow it to cool fully.
- Store in airtight containers. Enjoy these with a cup of tea or coffee or cold milk.
