Whole Wheat Eggless Butter Cookies

My daughter now goes to play school and packing snacks for her everyday is a challenge. She hardly eats breakfast so her snack box, has to have healthy and tasty choices, and they should be quick eats, to fill her palette. So I bake a batch of cookies every weekend to last for the following week.

I usually bake one Nankhatai type and another cookie type every weekend.

For the Nankhatai, I have some choices and keep switching between them. I have baked the eggless butter cookie with All-purpose flour. You can find that post here. But this time I tried the Whole wheat Eggless butter cookies recipe, that I came across on Divya's blog.

Ingredients:

Whole Wheat Flour/Atta - 1 cup

Powdered Sugar  - 1/2 cup

Unsalted Butter - 1/2 cup

Cardamom powder - 1/2 tsp

Salt - 1/4 tsp (Omit if using salted butter)

Method:

Preheat oven to 150 degrees C.

In a bowl mix the flour, sugar, cardamom powder and salt well.

Add butter and start kneading lightly until you get a smooth dough.

If the dough is crumbly you could add a teaspoon of ghee or melted butter.

I find that adding milk, to soften the dough makes the cookies harder, so I add butter/ghee to knead the dough.

Also kneading the dough too much makes cookies harder.

Make small balls of the dough and flatten a little with the palm of the hand.

Place the cookies on an ungreased cookie sheet, about an inch apart.

Bake for 15-18 minutes or till the cookies turn golden brown.

Let the cookies cool on the baking tray for about 5 minutes and then transfer to the wire rack.

Store in an airtight container.

Makes about 20 cookies.

Verdict: Awesome wheatish, cardomomy, sweet and buttery :). My little girl simply loved it.