Originally posted October 25, 2018

EASY EGGLESS BUTTER COOKIES WITH 50% ATTA!

EASY EGGLESS BUTTER COOKIES WITH 50% ATTA! by KanikaKatyal

Egg-free, buttery, easy, 50% whole wheat and very adaptable! What’s not to love about these tender-crisp delicious cookies? The dough for these cookies is made in just 2 minutes in the KitchenAid Stand Mixer! If you are a new owner of the stand mixer, please do watch my video How To Use KitchenAid Artisan 5 Quart Stand Mixer here. Watch the recipe video here.

Ingredients

  • – Whole wheat flour / Atta: 112 grams
  • – Plain flour / Maida: 126 grams
  • – Unsalted butter (at room temperature): 198 grams
  • – Caster Sugar: 100 grams / 1/2 cup
  • – Salt: 1/4 teaspoon
  • – Pure vanilla extract: 1 teaspoon
35-40 Cookies

Directions

– Fit your stand mixer* with the paddle attachment.

– Whisk together the whole wheat flour and plain flour thoroughly. Set aside.

– Take the butter, salt, sugar and vanilla in the bowl of the stand mixer and beat them until smooth and creamy(not light and fluffy)You can also do this with a wooden spoon but making it in the stand mixer is easier and effortless. I mix on speed 4 for about a minute.

– Add in the flours and mix just until incorporated. This is very important as over mixing will make the cookies tough instead of tender.

– Scrape the dough on the counter, bring it together. If necessary knead lightly to make sure the flour is completely incorporated.

– Divide the dough into 2 parts, place on cling film and form into logs.

– Refrigerate the dough for at least 2 hours or even better overnight. This rest is very important as the dough absorbs the moisture and flavours better. Do not skip this step.

– The dough will firm up quite a bit after overnight refrigeration, it will be easier to slice.

– When ready to bake, preheat oven to 180 C / 350 F. Line two cookie sheets with aluminium foil, dull side facing up. Do not grease.

– Using a sharp knife, cut the cold dough into 1/4 inch thick slices.

– Place the cookies at least 1.5 inches apart.

– Bake 12-14 minutes or until the edges turn a light golden brown.(If using an OTG, rotate trays half-way through)

– Once done, lift the foil(with the cookies) and place on a cooling rack. Let the cookies cool completely before storing airtight. The cookies can be stored for about a month,if they still remain in the jar for so long that is!

10 Minutes

Comments

Comment
Cancel

There are no comments. Be the first to add one.

views saves adapts comments
26 0 0 0