Sugar Star Cookies

Posted on Posted in Cookie Crumbs, Dessert, Recipes, Snacks

_mg_6723Twelve days to Christmas may have begun about a week ago, but if you’re anything like me, the season’s spirit doesn’t hit until close to last minute. For me, that begins with the cycle of procrastination, being hit by an unexpected North Indian Ocean cyclone which in turn leads to my good ol’ friend Panic.

One would think that this cycle, known well by the average college student, would have phased out of my 24 year old system. Unfortunately, it seems, this particular delay-tactic mechanism will take a while longer to adult out of.

In the spirit of all things Christmas-y, here is a quick sugar cookie recipe that I hope will save you the trouble of gift-giving stress. It will put that newly bought oven from my Essential Appliances post to good use. Everyone loves cookies, after all. Even Santa swears by them.

Utensils

 

Ingredients

1 cup sugar
1/2 cup butter
2 cups atta (wholewheat flour)
1 egg
1/2 tsp vanilla essence
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

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Method

  1. The beauty of cookie dough is that you simply cannot go wrong. All you have to do is mix everything together. Yep, that’s it.
  2. After you’re done mixing and kneading the dough until it all comes together and is tight to the touch, cover your bowl and put it in the fridge for about 4 hours.
  3. Preheat your oven to 180 degrees Celsius (350 degrees Farenheit) and take your dough out of the fridge to roll it out to about 1cm thick.
  4. Use your shiny cookie cutters (if you want fancy shapes, or use the rim of a glass because jugaad is your birthright) and cut out your cookies. Lay them on the baking tray. As an added security measure to ensure that your cookies part with the tray with least resistance (read: swearing/cursing/begging and crying), line your tray with baking paper/butter paper
  5. Bake your cookies for 20 minutes until they turn a warm yellow.

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TIPS

While the cookies by themselves are addictive, if you want to go the extra mile and try to jazz the cookies up, cream  2 tbsp of softened butter with 3 tbsp powdered sugar and 1 tbsp cocoa powder to make some chocolate buttercream frosting.

If you don’t have a piping bag, never fear, because you can make one out of ANY plastic packaging. Make a cone out of the plastic wrap, or use a milk packet (washed and dried) to turn into your piping bag. It’ll resemble a deliciously edible mehendi cone.

Pipe the cream to your heart’s content in anything you fancy.

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