Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, ragi, bajra and wholewheat shortbread cookies with pumpkin pie spice. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Pearl millet cookies recipe a soft buttery cookie made with bajra or pearl millet flour. These cookies needs no rising agents still comes out so well perfect. Press crust into the prepared baking dish in an even layer and set aside.
Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have ragi, bajra and wholewheat shortbread cookies with pumpkin pie spice using 17 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice:
- Make ready 1/4 cup to 1/2 cup Powdered Jaggery or Brown Sugar
- Make ready 1/4 cup Coconut Oil
- Make ready 2 1/2 tablespoons Hung Yoghurt (Use dairy free yoghurt for vegan version)
- Get 1 teaspoon Vanilla extract
- Make ready 3/4 teaspoon Ground cinnamon
- Take 1/2 teaspoon Ginger powder
- Take Big pinch Ground nutmeg
- Make ready Big Pinch Ground cloves
- Make ready 1/2 teaspoon Salt
- Take Big Pinch Baking Soda
- Make ready 1/2 cup Sprouted ragi flour
- Get 1/2 cup Bajra flour (pearl millet)
- Take 1/2 cup - Whole wheat flour
- Make ready 1/2 cup - Pitted and chopped dates
- Get Small handful Raisins
- Make ready Handful Chopped cashew small
- Make ready Handful Chopped almonds small
Use other spices and blends like chai spice or cinnamon or no spice for variations. These Pumpkin Shortbread Cookies made with browned butter and pumpkin puree are lightly spiced, the perfect combo of crunchy and crumbly, and full of pumpkin flavor. When I started planing recipes to share this fall, one of the first things I wanted to make was pumpkin shortbread cookies. I substituted whole wheat pastry flour for the regular all-purpose flour.
Steps to make Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice:
- Add the flour(s) into a bowl. Stir in baking soda and salt.
- In a bowl cream the coconut oil, sugar and yogurt until smooth and creamy. You can use a hand mixer or simply whisk by hand. I whisked it by hand.
- Add in the vanilla and spices. Mix well.
- Add the flour into the wet ingredients and mix well. Add chopped dates and nuts and mix thoroughly.
- Combine well into a soft dough.
- Cling wrap the dough and chill in refrigerator for 30 minutes.
- Preheat the oven to 325 degrees Fahrenheit. Remove the dough from the refrigerator. Shape cookies into desired shape. (you can also alternately roll out the dough and make shapes with cookie cutters) Arrange the cookies on a greased baking tray.
- Bake for 19 to 20 minutes (oven times may vary) or till the edges just start to change color. Cool completely and store in an air-tight container. (don't worry if the cookies are slightly soft after baking, they will harden as they cool down)
I ended up with delicious, fluffy, whole wheat cookies. Added more spice than is called for. I didn't measure the amounts, but I added lots of cinnamon, nutmeg and allspice. Pecan Shortbread Cookies made perfect for fall with addition of pumpkin pie spice. Made with few simple ingredients, these will be your new favorite fall treat!
So that’s going to wrap this up with this exceptional food ragi, bajra and wholewheat shortbread cookies with pumpkin pie spice recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
