Assorted Cookies - Eggless

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Recipe:

    Cuisine: International

    Category: Baking

    Preparation Time: 10 minutes

    Cook Time: 15 minutes

    Rest Time: 1 hour

    Serving Size: 15 cookies

    Author: Bhumika Joshi

    Cup Size Used: 240 ml

Ingredients:

• 250 grams All purpose flour (approx 1 3/4 cup)
• 190 grams room temperature unsalted Butter
• 100 grams Powdered sugar (varies according to taste)
• 3 tbsp Cornstarch
• 2 tbsp Milk
• 1 tsp Vanilla essence
• 20 grams Almond flour
• 1/4 tsp Almond essence(optional)
• 15 grams cocoa powder
• 1/2 tsp salt (skip if using salted butter)
• Fruit jam of your choice as required
• White chocolate
• Milk chocolate
• Pink food color

Method:

• Beat the butter using a hand blender/whisk till it turns pale and creamy.
• Now add sugar and mix it well.
• Add the vanilla essence, almond essence and milk to it and mix.
• In another bowl sieve the flour, cornstarch, salt (only if using unsalted butter) and almond flour to avoid any lumps.
• Add the dry ingredients to the butter sugar mixture in batches to combine well and form a dough.
• Adjust the the consistency of the the dough by adding more flour or milk (starting with 1/2 tsp of milk at a time).
• The dough should not stick to your hands and neither should it be crumbly.
• Divide the dough into 3 parts
• Add 15 grams of cocoa powder and 1 tbsp sugar to one part (adjust the consistency by adding little milk if you feel the dough is too dry).
• Add few drops of pink food color to the second part.
• Leave the third part as it is.
• Now take each dough one by one and put it between two parchment papers and roll it using a rolling pin into 5 mm thickness.
• Place the rolled dough as it is in the refrigerator for at-least an hour.
• Take out the rolled dough and cut it in desired shape using a cookie cutter or sharp lid of a container.
• I have cut them in round shape and in half of them made a small round in the center using a cookie cutter for filling.
• Bake them in a preheated Oven at 170 C for 15 minutes.
• Let the cookies cool down on a wire rack.
• Now take Jam of your choice and place it on one round cookie.Cover it with the cookie with hole in the center.Fill more Jam if required.
• For chocolate filling microwave the white chocolate and milk chocolate till its smooth and flowy.
• Take another round cookie and repeat the process by filling white and milk chocolate respectively.
• With the left over melted chocolate use a piping bag or spoon to make chocolate lines on plain cookies.
• From the dough that is left out after the cookies are cut, roll them and place on each other and fold it forming a log. Refrigerate it for 1/2 hour and then cut them in 1/4 inch size thickness to form double colored cookies.
• Do similarly with the left over pink dough too.

If you make this recipe I would love to know your feedback and please do not forget to tag me @bhumikascookbook

Happy Baking!