Heart Shaped Crunchy Seed Cookies
If you want to add more lacto ovo vegetarian recipes to your collection, Heart Shaped Crunchy Seed Cookies might be a recipe you should try. One serving contains 88 calories, 2g of protein, and 4g of fat. This recipe serves 20 and costs 44 cents per serving. A mixture of sugar, butter, sesame seeds, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for valentin day. 37 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Zesty South Indian Kitchen. Overall, this recipe earns a not so amazing spoonacular score of 12%. Users who liked this recipe also liked Heart-Shaped Cookies, Heart-Shaped Spice Cookies, and Heart-Shaped Chocolate Sandwich Cookies.
Servings: 20
Preparation duration: 30 minutes
Cooking duration: 14 minutes
Ingredients:
1/2teaspoon baking soda
4 tablespoons (1 stick) butter, very soft
1/2 teaspoon cream of tartar ( if you don't have substitute with ½ teaspoon of baking powder)
Half of 1 large egg (skip if you don't want)
1 tablespoon fennel seeds (saunf)/5g 0.(2 oz)
1 tablespoon /7g/ 0.25 oz flax seeds
1 cup+2 tablespoon of all-purpose flour
1/2 cup granulated sugar
1/8 teaspoon salt
1 tablespoon/ 6g 0.2 oz black sesame seeds( Till/ Ellu)
1 tablespoon/6g 0.2 oz white sesame seeds
2 tablespoon of coarse raw sugar ( like Demara)
1 teaspoon of Vanilla extract (if you want use bourbon then it is 1 tablespoon) I didn't used it.
Equipment:
hand mixer
mixing bowl
oven
baking sheet
baking paper
rolling pin
Cooking instruction summary:
Preheat oven to 375 degrees F. In a large shallow bowl or plate, mix seeds and coarse sugar and set aside. In a different medium bowl, combine the flour, cream of tartar, baking soda, and salt, and mix together thoroughly with a fork.In a large mixing bowl, combine the butter and granulated sugar. With a large spoon or electric mixer on medium-low, mix the butter and sugar until smooth and well-blended, but not fluffy. Add the egg and bourbon/vanilla extract and mix until smooth. Add the flour mixture, half at a time, and mix by hand until completely incorporated.Roll heaping teaspoons of dough into one-inch balls. Press each ball into the seed mixture on both sides (genius!), flattening the ball to a half-inch thick round. Place the cookies two whole inches apart on parchment-lined baking sheets, and bake for 14 to 16 minutes until cookies are slightly browned on the edges, rotating pans halfway through. Set the liners on racks to cool. Cookies will keep for up to two weeks in an airtight containerFor making square cookies, line a parchment paper or plastic paper and make 8 inch square with ½ inch thick. Sprinkle with dough with half of seeds and sugar. Roll tightly over the seeds with rolling pin to press them in. Turn the dough over. Sprinkle and roll over the remaining seeds. Cut the dough into 4 equal strips in each direction to make total of 32 equal pieces. If you are using heart shaped cutter of 3 inch you will get 20 cookies.
Step by step:
1. Preheat oven to 375 degrees F. In a large shallow bowl or plate, mix seeds and coarse sugar and set aside. In a different medium bowl, combine the flour, cream of tartar, baking soda, and salt, and mix together thoroughly with a fork.In a large mixing bowl, combine the butter and granulated sugar. With a large spoon or electric mixer on medium-low, mix the butter and sugar until smooth and well-blended, but not fluffy.
2. Add the egg and bourbon/vanilla extract and mix until smooth.
3. Add the flour mixture, half at a time, and mix by hand until completely incorporated.
4. Roll heaping teaspoons of dough into one-inch balls. Press each ball into the seed mixture on both sides (genius!), flattening the ball to a half-inch thick round.
5. Place the cookies two whole inches apart on parchment-lined baking sheets, and bake for 14 to 16 minutes until cookies are slightly browned on the edges, rotating pans halfway through. Set the liners on racks to cool. Cookies will keep for up to two weeks in an airtight container
6. For making square cookies, line a parchment paper or plastic paper and make 8 inch square with ½ inch thick. Sprinkle with dough with half of seeds and sugar.
7. Roll tightly over the seeds with rolling pin to press them in. Turn the dough over. Sprinkle and roll over the remaining seeds.
8. Cut the dough into 4 equal strips in each direction to make total of 32 equal pieces. If you are using heart shaped cutter of 3 inch you will get 20 cookies.
Nutrition Information:
covered percent of daily need
