Going along the thread of the basic butter cookie, here are two different flavours you can try. The outer ring of cookies are a combination of Pistachio, almonds and cashew nuts. The centre is a chocolate cookie.
Incredibly easy to make, once you have the basic butter cookie recipe :-)
Ingredients :
1 measure Basic Butter Cookie dough recipe
2 teaspoons 'Icecream' essence or Vanilla essence
2 tablespoons crushed mixed nuts (Pistachio, almonds and Cashewnuts) [For those with access to 'Everest' brand milk masala, you can use this in place of the crushed mixed nuts. The flavour is amazing]
1 teaspoon cocoa powder
Method :
Make one measure of the basic butter cookie dough. Add the essence to the dough. Knead the dough just enough so as to incorporate the essence.
Divide the dough into two portions.
To one portion, add the crushed nuts and ensure the nuts get spread evenly through the dough.
To the second portion add the cocoa powder ensuring an even colour. If the cocoa does not mix through evenly, fret not, the cookies will have a beautiful marbled look.
Divide the two doughs into small equal sized balls. Flatten each ball on the palm of your hand while leaving it about 1/2 centimeter thick.
Space the cookies out on a baking tray lined with a baking sheet.
Preheat the oven to 175 degrees C (for a fan-forced oven). Place the tray in the middle rack of the oven. It will take between 20-25 mins for the cookies to be done.
We are looking for a 'gold - just a hint of brown' colour for the pistachio-almond cookies. For the chocolate cookies, it is difficult to note any major colour difference. They will take the same amount of time as the other cookies if they are being done together.
The cookies will be 'soft touch' initially when you remove them from the oven. Transfer them to a cooling rack. As they cool, the cookies will loose the 'soft touch' and become crispy.
Notes : You can add chocolate chips to the chocolate cookie dough and make double chocolate cookies.
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