One of the most basic form of cookies, made with just four ingredients – melting moments live up to the name of melting in mouth cookies. The moment thats melts with flavours. Most of ingredients come from the butter and flour. As Im prepariong this one for my dear sisters and knowing their caradamom and clove favourism, I choose to ditch the vanilla and go with the Indian cardamom and clove mix.
One more classic cookie – dedicated to my dear sister on her happy occassion. Missing you sweethearts.
- 2 cups All Purpose Flour / maida
- 4 tbsp rice flour – optional
- 1 cup or 225 gms- unsalted butter at room temparature
- 1 cup powdered sugar/confectioner sugar
- 2 cardamoms, grounded
- 1 clove, grounded
- pinch of salt
- 1 cup chopped chocolate or chocolate chips for melted chocolate – for dipping – optional
Pre heat the oven at 180°C or 350°F . Grease the cookie sheet with butter or lay with the parchment paper/butter sheet, and keep it aside.
Mix the butter and sugar, and whisk till the mixtures become creamy. Add flour, salt and ground cardamom and clove in a seperate bowl and stir until well combined. You may choose to leave out the corn flour, but adding corn flor adds to more melt in mout texture.
Combine both the mixtures and stir untill well combined. Do not over do it though. If you find the dough toosoft, refrigerate it for 30 minutes.
Roll out the dough quarter inch thick, and cut out in desired shapes.
Arrange the cookies on the prepared cookie sheet and bake it for 12-15 minutes or untill the bottom of the cookies become slightly golden in colour. Take out from the oven and cool it on wire rack for 5-10 minutes. IF you find the cookies still soft, dont worry. As they cool, cookies become harder.
For chocolate dipping– Melt the chocolate in a double boiler or in microwave oven in low heat. Stirring in between to ensure they are melted evenly. Once melted take out from the heat and give it a good stir, till the mixture uniformly mixed and shiny.
Dip the cookies in melted chocolate, place it on the wire rack to cool for 30 minutes for the chocolate to set. Or alternatively you can refregerate the cookies for quick setting.
Put it in an airtight container and store it for 2 weeks at room temparature or longer if refrigerated.
Makes 50 medium size cookies