Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, ragi, bajra and wholewheat shortbread cookies with pumpkin pie spice. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice is something which I’ve loved my whole life.
These are simple shortbread cookies with a few ingredients and spiced with fall spices. I used coconut oil and non dairy yogurt in these. Its fall so these are Pumpkin Pie Spice Shortbread Cookies.
To get started with this particular recipe, we must 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:
- Take 1/4 cup to 1/2 cup Powdered Jaggery or Brown Sugar
- Get 1/4 cup Coconut Oil
- Take 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
- Prepare Big pinch Ground nutmeg
- Get Big Pinch Ground cloves
- Take 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
- Get Handful Chopped cashew small
- Get Handful Chopped almonds small
Add pumpkin puree, vanilla and spices. Beat until everything is mixed well. The dough may end up to be a bit sticky. Sift flour, pumpkin pie spice, baking powder, and salt together in a bowl.
Instructions 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 made these cookies according to the directions. The only change was I added an extra tablespoon of pumpkin pie spice and I refrigerated the dough longer than required. flour, egg yolks, pumpkin emulsion, spices, sugar, roasted pumpkin seeds, butter, salt, confectioner sugar. They have a nice spice flavor from a blend of different spices. I also add ground pumpkin seeds to the cookie dough. Such a great way to relax after a hard days work.
So that is going to wrap this up for this exceptional food ragi, bajra and wholewheat shortbread cookies with pumpkin pie spice recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
