EGGLESS WHOLEWHEAT ALMOND COOKIES

This cookie has been baked over and over in my kitchen for the last 4 months. It's gone places along with me for the last 4 months.It's first trip was to California and now to our friends houses in Minneapolis.It's such an easy recipe with beautiful crunchy results! I remember posting a picture of it on Facebook, but never got to posting it here. Time and month's flew by and when it was time for me to select a 'Cookie' for 'A Sweet Punch' bake for February, I chose these simple Indian cookies.

Are you longing to get a taste of your local bakery cookies? Are you longing to have a bite of 'those' crunchy cookies your mom made when you got back from school? Or simply want to have something with a nutty crunch in it? Then these cookies can do wonders for you! I tried them simply for a change and not for wanting any of those things I mentioned above but I got all those things I mentioned above when I ate them :)

When we went to California, I met a blogger friend of mine.Magpie of Magpie's Recipes. I gave her a packet of these cookies and she loved it. Infact she has been asking me for this recipe ever since and I've never shared it with her! How mean?! ;-) The truth is,I've had plans of posting it on my blog but it never happened until today. I hope she gets to see this now :)

EGGLESS WHOLEWHEAT ALMOND COOKIES
Recipe source: Manjula's Kitchen

Ingredients:
1 c Wholewheat flour
1/2 c granulated sugar (If you are living in India, please use powdered sugar.Take about less than 1/2 cup regular sugar and powder it.)
1/4 tsp salt
1/2 tsp green cardamom powder
1/4 c chopped/slivered almonds
1/2 c (1 stick) unsalted butter, room temperature
About 2 tbsp milk or as needed (you may not need this at all)

Method:
Pre-heat the oven to 360F and position the rack in the centre.

In a bowl, whisk the dry ingredients together.
Add the soft butter to the dry ingredients and mix with your fingertips.
If can form a soft dough, avoid adding the milk, if not add milk and form a soft dough.
Divide the dough into 24.Form them into smooth balls.
Flatten them slightly and place them on an ungreased cookie/baking tray.
Bake for 18 mins or until they are lightly golden brown in colour.
Transfer the cookies to a cooling rack to cool completely, by then the cookies will firm up.
Store in airtight containers.

Verdict: If I make the same cookies over and over again and then bring it to a group of food bloggers to try, then this recipe has to be excellent! :) Try it for yourself and see!!

If you would like to bake with us, please send an e-mail to asweetpunch AT gmail DOT com

Announcement: A big thanks to all who participated in the Kerala Kitchen last month. We have created a new home for the event, so the round up will be posted there. This month,along with the event, we are bringing you a challenge, to make my 12-layered Chatti Pathiri :)

If you are interested in becoming a member or would like to submit your entry, please send it to magpiemails AT gmail DOT com.

We look forward to hearing from you, real soon!