Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a simple dish, ragi, bajra and wholewheat shortbread cookies with pumpkin pie spice. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice is something that I have loved my whole life.
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. These are simple shortbread cookies with a few ingredients and spiced with fall spices.
To get started with this recipe, we have to prepare a few ingredients. You can cook ragi, bajra and wholewheat shortbread cookies with pumpkin pie spice using 17 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice:
- Prepare 1/4 cup to 1/2 cup Powdered Jaggery or Brown Sugar
- Get 1/4 cup Coconut Oil
- Make ready 2 1/2 tablespoons Hung Yoghurt (Use dairy free yoghurt for vegan version)
- Prepare 1 teaspoon Vanilla extract
- Get 3/4 teaspoon Ground cinnamon
- Get 1/2 teaspoon Ginger powder
- Make ready Big pinch Ground nutmeg
- Make ready Big Pinch Ground cloves
- Get 1/2 teaspoon Salt
- Take Big Pinch Baking Soda
- Take 1/2 cup Sprouted ragi flour
- Prepare 1/2 cup Bajra flour (pearl millet)
- Get 1/2 cup - Whole wheat flour
- Prepare 1/2 cup - Pitted and chopped dates
- Make ready Small handful Raisins
- Get Handful Chopped cashew small
- Get Handful Chopped almonds small
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! These pecan shortbread cookies are exactly how a shortbread should be - so buttery and delicious. 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.
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)
When I started planing recipes to share this fall, one of the first things I wanted to make was pumpkin shortbread cookies. Press crust into the prepared baking dish in an even layer and set aside. I substituted whole wheat pastry flour for the regular all-purpose flour. I ended up with delicious, fluffy, whole wheat cookies. Added more spice than is called for.
So that is going to wrap it up for this creative food ragi, bajra and wholewheat shortbread cookies with pumpkin pie spice recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
