Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, ragi, bajra and wholewheat shortbread cookies with pumpkin pie spice. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice is something that I have loved my whole life.
Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice The Culinary Trail Bangalore Pumpkin Pies are a popular dish and what makes it so sumptuous is the flavor from the warm spices. ABOUT Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice RECIPE. Pumpkin Pies are a popular dish and what makes it so sumptuous is the flavour from the warm spices. What if you have a smashing cookie that smells and tastes exactly like freshly baked pumpkin pie minus the pumpkin?!
To begin with this particular recipe, we must prepare a few ingredients. You can have ragi, bajra and wholewheat shortbread cookies with pumpkin pie spice using 17 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice:
- Get 1/4 cup to 1/2 cup Powdered Jaggery or Brown Sugar
- Prepare 1/4 cup Coconut Oil
- Take 2 1/2 tablespoons Hung Yoghurt (Use dairy free yoghurt for vegan version)
- Get 1 teaspoon Vanilla extract
- Take 3/4 teaspoon Ground cinnamon
- Take 1/2 teaspoon Ginger powder
- Get Big pinch Ground nutmeg
- Get Big Pinch Ground cloves
- Prepare 1/2 teaspoon Salt
- Prepare Big Pinch Baking Soda
- Make ready 1/2 cup Sprouted ragi flour
- Get 1/2 cup Bajra flour (pearl millet)
- Get 1/2 cup - Whole wheat flour
- Prepare 1/2 cup - Pitted and chopped dates
- Make ready Small handful Raisins
- Get Handful Chopped cashew small
- Take Handful Chopped almonds small
Stir in baking soda and salt. In a bowl cream the coconut oil, sugar and yogurt until smooth and creamy. You can use a hand mixer or simply whisk by hand. Add in the vanilla and spices.
Steps to make Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice:
- Add the flour(s) into a bowl. Stir in baking soda and salt.
- In a bowl cream the coconut oil, sugar and yogurt until smooth and creamy. You can use a hand mixer or simply whisk by hand. I whisked it by hand.
- Add in the vanilla and spices. Mix well.
- Add the flour into the wet ingredients and mix well. Add chopped dates and nuts and mix thoroughly.
- Combine well into a soft dough.
- Cling wrap the dough and chill in refrigerator for 30 minutes.
- Preheat the oven to 325 degrees Fahrenheit. Remove the dough from the refrigerator. Shape cookies into desired shape. (you can also alternately roll out the dough and make shapes with cookie cutters) Arrange the cookies on a greased baking tray.
- Bake for 19 to 20 minutes (oven times may vary) or till the edges just start to change color. Cool completely and store in an air-tight container. (don't worry if the cookies are slightly soft after baking, they will harden as they cool down)
You can use a hand mixer or simply whisk by hand. Add in the vanilla and spices. Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes delicious. Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice is something that I've loved my whole life.
So that’s going to wrap this up with this special food ragi, bajra and wholewheat shortbread cookies with pumpkin pie spice recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
