Our weekend was hectic but good. As it was a warm Saturday with milder breeze from the south and west and we were able to spend most of it out of doors. Sunday was so sunny but marked the return of the chilly north winds and so we stuck it out at home. We are in the midst of an unpredictable stretch of spring, complete with sunshine, thunderstorms, monsoon like showers, and snow - yes snow!!
Last night I baked a batch of Cashew, Cardamom, and Butterscotch Cookies. I had bought a bag of some really good quality butterscotch chips during my last grocery round and had been itching to use them. I usually do Chocolate Bark with them. This time they came in handy for cookies! Butterscotch, cashews, and cardamom are pretty made to go together and the result of the combination was a sweet, nutty, fragrant cookies - perfect with a glass of milk!
More Eggless Cookies @ Annarasa:
Chocolate Chunks Cookies
Bite-Size Eggless Raspberry Jam Biscuits
2 1/4 cup all purpose flour
1/2 cup + 2 tbsp plain yogurt
1/4 cup butter / 1/2 stick butter, softened
1/3 cup canola oil
2/3 cup sugar
1 tsp cardamom powder
1/8 tsp salt
3/4 tsp baking soda
1/2 cup butterscotch chips
1/3 cup cashew nuts, chopped coarsely
- Whip the butter and canola oil together. When they are a creamy blend, pour in the yogurt. Blend in well.
- In a separate bowl sift together the flour, salt, cardamom powder, and baking soda. Add the sugar, and stir.
- Divide this flour-sugar mix into three equal parts and the pour this in one part at a time into the butter-yogurt blend. Mix to get a soft dough. Don't beat or blend too much.
- Throw in the butterscotch chips and cashew pieces - mix to distribute evenly.
- Preheat the oven to 375F. Pinch out about 2 tbsp dough, roll into a circle and then flatten gently between the palms of your hand. Place on a prepared baking sheet.
- Repeat for remaining dough. Bake for 12 minutes or until the edges of the cookies begin to turn golden brown.
- Remove from the oven, cool completely on a wire rack before enjoying.
- The amount of cardamom in this cookie should be a completely personal choice. Reduce or increase the powder as preferred.
- These cookies are chewy and soft . If you prefer crunchier biscuits, bake an extra 2-3 minutes at 375F or until they begin to brown gently all over.
- The cookies are not very sweet - add another quarter cup sugar for a sweeter cookie.
- I made 16 cookies with this dough. To make smaller cookies, use 11/4-11/2 tbsp prepared dough per cookie.
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