These eggless, crumbly, aromatic Pista Cookies do not just taste good but are also completely GUILT-FREE.
This would not be the first time when I mention that how crucial is 'TEA' to me and how i adore my tea-time. I keep looking for something or the other to munch on or to have with my cup of hot beverage. So, i ended up making these aromatic Pistachio Cookies because I also wanted to incorporate Indian spices, fruit and nuts. And they taste delicious.
These cookies will not only be loved by grown-ups because of that beautiful pistachio taste and completely made with Whole-wheat but will also be enjoyed by the kids (will taste best with a cup of warm milk).
It is an easy recipe where you start by creaming butter and sugar. Add dry ingredients and form a dough. If dough looks too firm, add a little milk and mix. Wrap the dough and chill for at least an hour in the refrigerator before baking. THIS IS A SIGNIFICANT STEP. Do not be in a hurry to bake cookies without firming up the dough because it might lead to distorted, flattened puddles.
WHY IS IT IMPORTANT TO CHILL THE COOKIE DOUGH BEFORE BAKING?
- Chilling cookie dough before baking solidifies the fat in the dough, which helps in maintaining the shape while baking.
- The chilling process also gives the flour in the dough some time to hydrate, which results in a perfect texture that cookie requires.
Preparing dough with care and chilling will result in beautiful crumbly Cookies. Here you go with the recipe.
What you need?
Whole-wheat flour - 1 cup (120 grams)
Baking Soda - 1/4 teaspoon
Salt - a pinch
Caster Sugar - 1/2 cup (100 grams)
Butter (room temp) - 1/2 cup (115 grams)
Vanilla essence - 1/2 teaspoon
(Optional) Rose essence - 1-2 drops
Chopped Pistachios - 1/4 cup
Milk - 2 teaspoons
Directions:
- Start by whisking butter in a bowl for 1-2 minutes to make it lighter.
- Now add sugar and whisk until pale, creamy and fluffy.
- Add essence and beat for another minute.
- Now incorporate flour, baking soda and salt. Using spatula, combine and form a dough. If dough seems too stiff, add milk and combine.
- Now add chopped pistachios and fold again.
- Wrap the dough and refrigerate it for minimum 1 hour.
- Preheat the oven at 180*C. Prepare a baking tray by placing a parchment paper on it or silicon mat.
- Once the dough has rested for an hour, take it out, make small dough balls, flatten a little using palm. Stud more pistachios if you like and place on the baking tray. Make sure to keep some gap between the dough balls because they will spread a little while baking.
- Now bake in the preheated oven at 180*C for 10-12 minutes. The edges will start becoming golden brown and the surface will be golden. DO NOT OVERBAKE.
- Let them cool down on the baking tray for 5- 10 minutes before shifting to the cooling rack. Then let them cool down completely before eating or serving. Your aromatic Eggless Pistachio cookies are ready.
Note:
- The dough DOES NOT spread too much while baking. It would be appropriate to flatten dough balls using palm and place on the baking tray for baking for the best results.
- NEVER OVER-BAKE the cookies too much beyond the time mentioned in the recipe. Even when cookies are taken out of the oven, they continue to bake from the heat of the tray for another few minutes. OVER-BAKING inside the oven would lead to tough cookies and they will lose their taste and texture.
- These cookies can be stored in an airtight container at room temperature.
- Cookies stay fresh and tastes best when eaten within 7 days of baking.
- You can also wrap them and freeze for 3 months. Thaw before consuming.
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