JACK FRUIT SEED COOKIES | In pressure cooker | Delicious cookies recipe | Easy and tasty
Hello everyone, today I am posting a new recipe made from Jack fruit seed… “JACKSEED COOKIES ”
Jack fruit seed cookies in pressure cooker.
Ingredients required :
Raw Jack seed
Wheat flour/Maida
Ghee
Jaggery /Sugar
Baking soda
Baking powder
Preheat cooker by adding sand or salt for 15 minutes on low medium flame.
In a mixy jar add raw jackseeds and blend coarse powder. In a vessel add ½ cup powdered sugar/jaggery , ½ cup ghee, ½ cup powdered jackseed and mix until smooth texture. Now add wheat flour/Maida 1 cup, baking powder ½ tsp, baking soda ¼ tsp and mix. Make small balls , flat slightly. Place in a greased plate or vessel. Bake in a preheated cooker for 20 minutes in low medium flame. Enjoy delicious cookies after it cool completely.
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Addictive Soft Sesame Cookies With Only 3 Ingredients/ W ARABIC SUBTITLES
Best soft sesame cookies and so quick to make. Ready in only 15 minutes.
INGREDIENTS: :المكونات
160 g untoasted sesame seeds/ 1 cup+ 2 tbsp ١٦٠ غم او ١ كوب + ملعقتين طعام سمسم غير محمص
50 g light brown sugar/ 3 1/2 tbsp ٥٠ غم سكر بني او ٣ ملاعق ونصف طعام
1 tsp vanilla extract ١ ملعقه صغيره فانيلا
1 egg white/ 40 g ١ بياض بيضه بوزن ٤٠ غم
1 tbsp sliced almonds /optional ١ ملعقه كبيره شرائح لوز اختياري
Bake at 177°c / 350 °f for 15 minutes الخبز على حراره ١٧٦ درجه مئويه لمده ١٥ دقيقه
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Lemon Poppy Seed Cookies Full of Fresh Citrus Flavor
These soft and chewy lemon poppy seed cookies have the same bright and buttery flavor as their muffin counterparts! My recipe skips the extracts and artificial flavors and gets its flavor from real lemons instead.
Recipe:
Ingredients
1 cup unsalted butter, softened (226g)
1 ½ cups granulated sugar (300g)
2 Tablespoons lemon zest
2 large egg yolks, room temperature preferred
3 Tablespoons lemon juice (fresh squeezed preferred)
3 cups all purpose flour (375g)
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 ½ teaspoons poppy seeds
Lemon Glaze
1 ¼ cups powdered sugar (160g)
1 ½ - 2 Tablespoons lemon juice
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Lemon zester (Affiliate Link):
Lemon juicer (Affiliate Link):
Baking sheet (Affiliate Link):
Instructions
00:00 Introduction
02:43 Combine butter, sugar, and lemon zest in a large mixing bowl and use an electric mixer to beat together until light and fluffy.
03:40 Add egg yolks and lemon juice and stir until well-combined.
05:00 In a separate medium-sized mixing bowl, whisk together flour, baking soda, baking powder, salt, and poppy seeds.
05:57 Gradually add dry ingredients to wet and stir until completely combined.
06:45 Cover cookie dough bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 3 days.
07:05 About 15 minutes before the dough has finished chilling, preheat oven to 350F (175C) and line cookie sheets with parchment paper.
07:15 Once dough has finished chilling, scoop by level 1.5 Tablespoon-sized portions. Roll the dough between your palms so that you have a round ball, then place cookie dough at least 2” apart on prepared cookie sheet.
08:12 Bake on 350F (175C) for 11-12 minutes or until edges are just beginning to turn light golden brown. Allow to cool for at least ten minutes before decorating with glaze.
Lemon Glaze
08:25 Whisk together powdered sugar with 1 ½ Tablespoons of lemon juice. Add more lemon juice as needed until you have a smooth glaze that ribbons off of your whisk and holds its shape for several seconds before dissolving into the bowl.
10:05 Drizzle glaze over cookies. Allow glaze to harden before serving.
Notes
Lemons
When zesting lemons, be sure not to zest too deep! Once you reach the papery white layer (the “pith”) stop zesting. The pith is bitter and doesn’t have the fresh citrus flavor we want. Always zest your lemons before squeezing them.
Storing
Once glaze has hardened, store in an airtight container at room temperature for up to 5 days.
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Lemon Poppy Seed Cookies | Ep. 1322
To get this complete recipe with instructions and measurements, check out my website:
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Florentine Cookies | Crunchy Mixed Nuts Cookies
Let's try out these crunchy and absolutely tasty cookies which will have you wanting for more of these delectable snacks. They're even super easy to make with NO DOUGH, NO MIXING and NO BUTTER.
All you need to make these cookies are:
~Florentine flour - 200gm
~Almond flakes - 100gm
~Sunflower seeds (kernel) - 100gm
~Pumpkin seeds - 100gm
~White sesame - 1 tbs
~Black sesame - 1 tbs
*Florentine flour can be found at nearby bakery stores.
Bake for 15-20 minutes at 150 degree celcius.
Note: Please do cut the cookies while its still hot, to avoid breaking, you may keep the cookies in jar once it cools.
Oats Nuts Cookies|Rolled Oats, Walnut, Pumpkin Seeds, Pine Seeds & Dried Cranberry|Goodcookingideas
Oats Nuts Cookies|Rolled Oats, Walnut, Pumpkin Seeds, Pine Seeds & Dried Cranberry|Goodcookingideas
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Ingredients: For 30 cookies
Unsalted butter 100g/1/2 cup
Brown sugar 180g/1 cup
Egg 1 pc
Milk 15ml
Cinnamon powder 12g/1tsp
Salt 6g/1 tsp
Vanilla extract 4g/1 tsp
All-purpose flour 250g/2 cup
Baking powder 8g/2tsp
Rolled Oats 250g 2 ½ cup
Chopped nuts (Walnut, Pumpkin seeds, Pine seeds) 180g/1 ½ cup
Chopped dried cranberry 80g/1 cup
Pre-heat oven to 356℉/180℃. Bake 12-14minutes
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#Cookie#OatCookie#NutsCookie