Cookie Time

Learn how to whip up these two delectable varieties of cookies from Simran Dhanju. Enjoy it with your tea or coffee or just like that, as it is cookie time.

Cranberry and Pistachio Cookies

Ingredients:

• 3 cups all purpose flour
• 1/2tsp almond extract
• 2tsp baking powder
• 1tsp vanilla extract
• 1 cup granulated sugar
• 1 cup butter, unsalted, room temperature
• 1 egg
• 1/2tsp salt
• 1/4 cup dried cranberries
• 1/4 cup unsalted pistachios

Method:

1. Preheat oven at 350 degrees Fahrenheit/180 degree Celsius/160 degrees in a fan-forced oven.
2. Cream butter, sugar, almond and vanilla extract in an electric mixer; add egg and blend until well combined.
3. Sift flour, salt and baking powder; gradually add to the butter mix and blend to form a cookie dough. Add cranberries and pistachios, fold them in the dough.
4. Take the cookie dough on the lightly floured benchtop, combine it gently and divide it into 2 halves. With the help of your palms make 2 inch thick logs, wrap them in cling wrap and tightly knot the end. Place it in the refrigerator for 45 minutes.
5. Remove from cling wrap, cut into half centimetre thick cookie slices and place them on baking sheet keeping them 2 inches apart; bake in preheated oven for 10-12 minutes.
6. Leave it on the tray for 15-20 minutes before transferring on a cooling rack to cool.

Simran is a celebrated chef and a winner of multi cooking competitions; she creates visual delights artfully by merging traditional flavours.

Spiced Ginger Cookies

Ingredients:

• 3/4 cup unsalted butter
• 1 cup light brown sugar
• 1 egg
• 1/2 cup molasses
• 2 1/4 cup plain flour
• 1tbsp baking soda
• 1/2tsp salt
• 1tsp ground cinnamon
• 1/2tsp freshly grated nutmeg
• 2tsp ginger powder
• 2tbsp candied ginger, chopped
• 1/4 cup caster sugar

Method:

1. Cream butter and sugar until light and fluffy; add egg and molasses, blend to combine well.
2. Sift flour, add baking soda, salt, cinnamon, nutmeg, ginger powder and candied ginger.
3. Gradually add the flour mix to butter mixture and mix until combined. Chill in refrigerator for 2 hours.
4. Now preheat oven to 350 degrees Fahrenheit/180 degree Celsius.
5. Roll dough into 1 1/2” cookie balls; roll them into caster sugar, place on baking sheet 2” apart and bake for 9-10 minutes.
6. Leave it on tray for 15 minutes before transferring on to cooling rack.
7. Store in airtight container.

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