Butter jeera cookies

Name: Butter jeera cookies
Total time: 1500 s
Yield: 8 Cookies
Cuisine: Indian
Ingredients: 100 gm All-purpose Flour,; 40 gm icing sugar,; 90 gm Salted Butter; as required Few Drops Vanilla Essence; 5 gm Roasted Cumin/Jeera seeds,; 2tsp milk(required to achieve pipeableconsistency); 1/4th tsp salt

pragya bharti @pragya11

Butter Jeera Cookies / biscuits as we call them are ideal for tea time. Little sweet and little salty, I love to dip them in my chai, so yum! I have tried making these cookies before but somehow, they never tasted the way I wanted them to and so I tried and tried again and finally I found a recipe which was just perfect. These cookies taste just like we get in bakeries. These cookies are great with tea and so I made them crispy and baked them for a longer time. I baked till the edges were nice golden brown in colour. If you are not a fan of crispy cookies and want them to be on the softer side, bake them for a less amount of time.

pragya bharti @pragya11

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Ingredients

20-25 Minutes

8 Cookies

100 gmAll-purpose Flour,
40 gm icing sugar,
90 gm Salted Butter
as required Few Drops Vanilla Essence
5 gm Roasted Cumin/Jeera seeds,
2tspmilk(required to achieve pipeableconsistency)
1/4th tsp salt

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Steps

20-25 Minutes

1

In the steel bowl of your stand mixer or using your hand mixer, cream together the butter and sugar. Scrape down the sides and bottom of the bowl as needed.
Add the flour, salt and cumin seeds to the butter and sugar and mix. Reserve the remaining cumin seeds to sprinkle on top of the cookies.
2

Mix at low speed till the mixture looks smooth and comes together in form of a dough. You may add 1-2 teaspoons of milk here if the dough doesn’t come together.
3

Pipe out the cookies using Rosette Nozzle by keeping small distance in between the cookies.
4

Sprinkle the remaining cumin seeds on them, make sure to refrigerate the cookies for at least 1 hour.
5

Once done preheat the oven @ 180 degrees and bake them for around 20-25 minutes or until the cookies are slightly brown from the edges.
Place on wire rack to cool completely
6

Store the cookies in an airtight container.
7
8

NOTE:
The alternate way to shape the cookies is Sprinkle some flour on a flat surface or wooden surface and shape the dough like a flat disc. Using a roller, roll the dough to 1/4-inch thickness. Cut into different shapes using cookie cutter and sprinkle them with the remaining roasted cumin seeds.
2. Every Oven has its own configuration so baking time may vary.