Sugar Coated Cookie

1 cup granulated sugar
3/4 cup butter or margarine softened
1/2 teaspoon salt
1 egg
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
2 1/4 cups allpurpose flour
1 teaspoon baking powder
additional granulated sugar

Preheat oven to 350 degree F. In large bowl, cream sugar, butter and salt.
Beat in egg, lemon rind, and vanilla until light and fluffy. Sift together flour and baking powder. Gradually stir into creamed ingredients. On floured board using floured rolling pin, roll dough until 1/8 inch thick. Cut into fancy shapes. Place on ungreased baking sheets. Sprinkle generously with additional sugar. Bake 9-12 minutes or until lightly browned around the edges. Cool on racks and store in airtight containers.

Sugar Coated Cookie

1 cup granulated sugar
3/4 cup butter or margarine softened
1/2 teaspoon salt
1 egg
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
2 1/4 cups allpurpose flour
1 teaspoon baking powder
additional granulated sugar

Preheat oven to 350 degree F. In large bowl, cream sugar, butter and salt.
Beat in egg, lemon rind, and vanilla until light and fluffy. Sift together flour and baking powder. Gradually stir into creamed ingredients. On floured board using floured rolling pin, roll dough until 1/8 inch thick. Cut into fancy shapes. Place on ungreased baking sheets. Sprinkle generously with additional sugar. Bake 9-12 minutes or until lightly browned around the edges. Cool on racks and store in airtight containers.

Cashew Biscuit

200 gms. cashews, powdered
400 gms. plain flour
400 gms. wheat flour
500 gms. sugar powdered
500 gms. solidified ghee dalda
1/4 tsp. baking powder
1/2 cups broken bits of cashews
1-2 tbsp. warm milk if required

Take in a large deep plate, run in circular direction with a flat palm.If ghee if not solidified, then refrigerate for some time. Rub enough to make ghee white, fluffy and light. Sieve baking powder with flours. Add sugar to ghee and mix till light. Fold in sieved flours, cashew powder till well mixed. Sprinkle some milk if dough seems too dry to hold. Mix with a light hand. Do not knead too much or make dough gooey.

Coarse dough will make better and lighter cookies. Shape in small rounds, arrange on baking sheet. Preheat oven to 200 degress *C, before putting in cookies. Press on cashew bit on each cookie in centre. Bake at 180oC for 7-8 minutes or till very light golden. Remove, cool on a wire mesh or rack till completely cooled. Store in airtight container, in dry place.

Butter Biscuit

3/4 sticks of butter
1/4 cup of sugar
1 cup of all purpose flour
1/2 tsp of cardamom
1/4 cup of almonds
1/4 cup of cashews
1/4 tbsp of baking powder

Add butter, sugar and baking powder in a bowl and blend it very wellTo the mixture add powdered cardamom and add flour little by little so that it blends properly. To this add powdered almonds and cashews and mix it again.

Take a tblspn of dough and flatten it like a cookie. Bake it in an ungreased cookie sheet for 350 degrees c for about 15 mins or till it is golden brown. Serve along with tea or enjoy as a snack.

Chocolate Biscuit

For approximately 4 servings

200 gms butter
1 cup, unsifted (120gms) sugar powdered
2 cups maida flour
1 tablespoon vanilla essence
Quarter cup of (25gms) cocoa powder
1 teaspoon baking powder
1 chocolate bar (preferably dark chocolate)
1 egg
Half a cup milk

Add flour, chocolate powder, baking powder, milk and prepare a soft dough. Mix butter, sugar, vanilla essence and beat it. Add egg and beat once again till pluffy.Cover the dough with plastic sheet and keep it in a fridge for 1 hour.Sprinkle the dough with flour and knead it into thick round shape. Cut into Heart or your favorite shape.

Bake it in pre-heated oven at 375 degrees(depends on oven) till biscuits are brown in colour.Boil the water in a pan and keep another utensil inside it.Put butter and chocolate bar in the utensil and prepare thick sauce paste.Take it down. Place the biscuits in a tray and spread the sauce.Place another biscuit on it to make cream biscuits.

Vanilla Fruit Biscuit

250 gm Refined flour
50 gm custard powder
1/3 tsp baking powder
150 gm ghee / butter
150 gm ground / powdered sugar
1/4 tsp pineapple essence
100 gm cashew, tutty fruity
2-3 drops of vanilla essence

Mix Vanilla essence, sieved maida, custard powder, baking powder together.Beat sugar and ghee in to a nice paste (beat for15-20 minutes), Then mix it with the sugar and ghee paste.Add cashew pieces & tutty fruity to the dough;

Mix it well, add some milk if needed, and make a fine dough, Then cut it in to square shapes. Keep the squares in to the baking pan and rub little milk and decorate with cashew pieces on top, Bake it at 250 degrees c, till golden brown. Your Vanilla Fuity Biscuits are ready.

Sweet atta Biscuits

• 250 gm atta (plain flour)
• 125 gm powdered sugar
• 150 gm chilled butter
• 1 tsp cardamom powder

Mix atta, sugar and spice in a bowl. With your fingertips, rub in diced butter into the flour. When the mixture resembles breadcrumbs, knead it into soft dough.

Knead on a floured surface until smooth. Wrap the dough in a paper and chill for 30 minutes.

Roll on a floured surface till 1/8" thick. Cut and arrange on a baking tray. Chill for ten minutes.

Carrot Halwa

Ingredients:
Carrots -1/2 kg
(preferably Red Delhi Carrots)
Milk -1 litre
Cardamom -4 to 5
Sugar -1/4 kg
Charmagz -1 tbsp
(dried melon seeds)
Ghee or cashew nuts -100 gms
Almonds -a few

Method :

Scrap carrots and grate them.Bring milk to a boil in a heavy bottomed pan.Add grated carrots.Cook on medium heat stirring occasionally without closing the lid till the mixture is fairly dry(Opp-30 to 40 mts).Add sugar, cardamom crushed and melon seeds,mix well till everything becomes semi solid dry. Then add ghee and fry well by adding the nuts cashew nuts and badam. Decorate with silver foil and serve after getting cold.

Thil Laddu

Ingredients :
½ kg white thil
½ litre liquid jaggery
3 cardamom pods
4 tsp ghee

Method :
Wash thil seeds. Dry them by spreading on a piece of cloth.
Roast in frying pan.
Mix powdered cardamom in it and keep aside.
Put ½ cup of water to jaggery in a vessel.
Heat till thick syrup is formed. Take out from flame.
Mix thil with the syrup at once.
Shape small parts of the blend into laddus of desired size, before it cools, using palm smeared with ghee.

Sev Laddu

Ingredients :
2 pav Besan
1 seer popped rice powder
½ cup cashewnut bits
1 tsp powdered cardamom
1 cup liquid jaggery
lump of butter
crushed sev

Method :
Sieve besan and combine butter and a little water with it.
Make sev by pressing the dough through a sev mould, on hot oil frying pan.
Crush the sev into pieves, when cool.
Prepare a mixture of broken sev, cashewnut bits, powdered cardamom and popped rice powder, and keep aside.
Mix jaggery to a cup of water.
Heat and keep on stirring for a few minutes, till thick syrup is formed.
Take out from flame. Combine the popped rice-cum-sev mixture with the syrup, and turn over thoroughly.
Smear a wooden board with ghee.
Drop the blend on it, in installments.
Shape small parts of the blend into laddus of desired size using palm smeared with ghee.