Eggless Whole Wheat Coconut Cookies
Kurry Leaves recipe - American
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 40 servings
- Difficulty
- MEDIUM
Ingredients
- 2/3 cup Butter (softened)
- 3/4 cup Powdered sugar ((see notes))
- 1/2 tsp Vanilla extract
- 1 and 1/3 cup Whole wheat flour
- 1/3 cup All purpose flour
- 1/2 tsp Ginger powder
- 3/4 tsp Cardamom powder
- 1 and 1/2 tsp Baking powder
- 1 pinch Salt
- 1/4 to 1/2 cup Grated coconut/dessicated coconut
- 1/4 cuo Milk (optional)
Instructions
- 1
Preheat oven to 160 deg c.Line a baking tray with parchment paper.Set aside.In a mixing bowl,beat together the butter and sugar until light and creamy.
- 2
Add the vanilla extract and mix well.
- 3
In another bowl,add whole wheat flour ,all purpose flour, ginger powder,cardamom powder,baking powder and salt using a whisk or a fork until well combined.Add this flour mixture into the butter mix in 2 batches .Stir well to blend.
- 4
Stir in the grated coconut.
- 5
If the dough is stiff add milk as required.Transfer this mixture into a piping bag fitted with star nozzle.Pipe out rosettes on the prepared baking sheet.Chill for 15 to 20 minutes to retain the shape.
- 6
If you do not prefer to pipe the cookies,drop heaped tablespoons of batter 1 " apart on the baking sheet.
- 7
Bake for about 15 to 18 minutes or until the edges turn golden brown.Leave it on the baking tray for few minutes before transferring to a wire rack to cool.