Peanut Butter Cookies

Peanut Butter Cookies

Ingredients:

Flour (Maida): 2 cups

Baking soda: 1 tsp

Baking powder: 1 tsp

Salt: 1/4 tsp

Butter, softened (kept at room tempeature): 3/4 cup

Powdered sugar: 1 cup

Vanilla Essence: 1/2 tsp

Cocoa powder: 1/4 cup

Peanut butter: 1/3 cup

Milk: 1/2 cup

Method:
 

• Sift together flour, baking soda, baking powder, and salt. Set aside.

• Cream together butter, sugar  in a large bowl. Mix in vanilla essence and cocoa powder.

• Add peanut butter, and stir until smooth. Gradually mix in the sifted ingredients until well blended.

• Pour milk into dough, and stir until fully combined.

• Keep the mixture in a refrigator for about 2 hour.

• Take marble sized portions, roll them into balls and press it lightly.

• Place these on the ungreased baking tray keeping sufficient distance between each

• Bake in the preheated oven for about 12 minutes

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• Turn them onto a wire rack to cool. Store in airtight tin

Cashew Nut Cookies

Cashew Nut Cookies

Ingredients:

Maida: 2 cups

Baking Soda: 1/2 tsp

Powdered Sugar: 1 cup

Butter(soften): 2/3 cup

Cashew Nut: 1 cup

Milk Powder: 1/4 cup

Milk: 1/4 cup

Method:

• 
  
  Sieve Maida and together Baking soda for 2 times
  
  
  
• 
  
  Grind Cashew Nut to Powder
  
  
  
• 
  
  Add Cashew nut Powder to maida and mix well. Keep it aside.
  
  
  
• 
  
  Beat sugar and butter together till they becomes fluffy.
  
  
  
• 
  
  Add Milk Powder and milk to it and mix well.
  
  
  
• 
  
  Slowly add the maida and cashew nut mixture to the above mixture and make a soft dough
  
  
  
• 
  
  Keep the dough aside for 2-3 hours.
  
  
  
• 
  
  Shape into 6 or 7 lemon-sized balls.

• Arrange 3 inches apart on ungreased baking sheet.
  
  
• Using palm of hand, flatten each cookie to 1/2-inch thickness.
  
  
• Preheat the Oven at 180 degree for 15 minutes
  
  
  
• Bake cookies until faintly browned at edges, about 25minutes.
  

• Remove from oven; let cool on wire rack.