Home / Recipes / Eggless Saffron Laced Almond Cookies

Photo of Eggless Saffron Laced Almond Cookies by Vanitha Bhat at BetterButter
527
4
5.0(1)
0

Eggless Saffron Laced Almond Cookies

Nov-22-2017
Vanitha Bhat
30 minutes
Prep Time
25 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Eggless Saffron Laced Almond Cookies RECIPE

Crisp, buttery, egg free golden yellow cookies, made with lots of butter and almond powder; laced with an aroma of heavenly exotic saffron!!

Recipe Tags

  • Egg-free
  • Medium
  • Kids Recipes
  • Tiffin Recipes
  • Baking
  • Dessert

Ingredients Serving: 10

  1. ½ cup butter, unsalted, softened
  2. ½ cup powdered sugar
  3. 1 cup all purpose flour or maida
  4. ¼ teaspoon cardamom powder
  5. ¼ cup MTR Badam Mix Powder
  6. Few strands of saffron, soaked in 2 tablespoons of warm milk
  7. ¼ teaspoon salt
  8. Almonds, finely chopped and sliced for topping

Instructions

  1. Soak the saffron in warm milk and keep aside for about 10 minutes. In a mixing bowl, using a whisk or spoon, mix the maida, salt and badam powder. In another bowl, beat the softened butter with a beater or by hand till softened.
  2. Add the sugar to the softened butter and beat well to a light and fluffy mixture. Add half of the flour mixture and mix gently. Pour in the rest of the flour and saffron in milk and mix gently to a soft dough.
  3. If the dough is sticky, add a tablespoon or more of flour and if it is dry, add a few teaspoons of milk to make a soft dough that does not stick to your hands.
  4. Wrap the dough in plastic wrap and refrigerate for about 15 minutes (optional, but helps in preventing the cookie from spreading too much). Meanwhile, preheat the oven to 350 degrees Fahrenheit or 180 degrees Centigrade.
  5. Take the dough out of the refrigerator and make small 1-inch balls and place them fairly apart on the baking sheet. Press half of a badam or almond on top of some and chopped badam in the rest.
  6. (While baking one batch of cookies, place the rest of the dough, covered in the refrigerator). Repeat with the rest of the dough. Bake in preheated oven for about 20 to 22 minutes till edges are slightly brown.
  7. Remove from oven and leave on baking pan to cool slightly. At this stage, the cookies will be soft. After about a minute or two, gently remove the cookies from the pan and place on wire rack to cool completely.
  8. Once cool, store in airtight box and enjoy these crispy, saffron laced, almond butter cookies with coffee or tea!!

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Geetanjali Khanna
Nov-23-2017
Geetanjali Khanna   Nov-23-2017

Yummilicious!

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE