cakes and cookies

Easy Jam drop cookies

February 20, 2008

I love to bake biscuits just before my son comes from the school.As soon as he dumps the school bag he enters the kitchen to find some thing interesting to munch and quickly fill his hunger pang. The moment he peeps into the freshly baked cookies on the racks and some still inside the oven. He jumps and yells mama please bikist!!!!!!!.
It is greatest pleasure for a mom since her heart is filled with joy and ecstasy .He munches whole bunch .
Once a pediatric had told me that biscuits and cookies sold out are stomach filler with not much nutritive value. So I always ensure that the homemade cookies are loaded with nutrition .These cookies basically known as nankatai in India. My mom use to bake them often .Although I have used her version of the recipe I have modified slightly using adding almond meal with flour .Kids are always of fond of food that are beautifully presented . I have added a dash of Raspberry jam in the middle to fascinate the young buddies.

Ingredients

All purpose flour – ½ cup
Almond meal – ½ cup( Grind 20 almonds approx)
Sugar( powdered)- ½ cup
Butter-1/2 cup
Baking powder-1/4 tsp
Cardammon-1/4 tsp( optional)
Rash berry conserve as required

Method

Start with mixing the flour, almond meal and baking powder. In a separate bowl cream butter and sugar until light and fluffy .Gently add flour to make a soft dough. If you feel the dough is too soft just pop into the refrigerator for 10 min.

Preheat the oven at 175’c . Roll out a baking sheet ( I used a aluminum foil) into the baking try, make small balland arrange with a gap of an inch. Make a dent on the ball and press it gently. Scoop ¼ tsp of Jam and carefully drop on each cookie. Bake for 12 – 15 mins.


When cool store it in a airtight container

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4 Comments

  • Reply madhuram April 4, 2008 at 2:08 am

    This is my first visit here. Wow you are a wonderful baker. The checkerboard cookies look very good. Good Job. But I’m gonna try this one, because I don’t use eggs. Thanks for sharing the recipe.

  • Reply Pearlsofeast April 4, 2008 at 2:12 am

    Thanks madhuram for visting my blog.I feel honoured with your remarks.

  • Reply bogart August 13, 2009 at 11:21 pm

    I really admire your interest in baking, cooking and photography. I stay in texas and I also love cooking. I tried the ginger crunch cookies, but I might have done something wrong. They turned out realy hard. I wanted your advice in this field. Is all purpose flour the one you find in store? Or is it Maida that you find in indian stores. What do u mean by plain flour and bread flour? Do I find them in Indian store or any store. I am really interested in trying out some of the cakes and cookies. I sought ur help.

  • Reply Pearlsofeast August 13, 2009 at 11:40 pm

    Thanks Bogart for trying but the ginger cookies are mostly hard , if u try the readymade ones from the Supermarket, u can see how hard they are.

    I always use plain flour and not maida from the Indian store. They are also called All purpose flour. Bread flour is different and only used for Bread. Check the baking section of the Supermarket.

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