Cookies for Santa

Today is Advent, and I will be starting a series of recipes for Christmas and the New Year to help you with your holiday weight gain 🙂 Here is a lemony shortbread cookie recipe developed by my daughter and myself.

cookies-for-santa-1-kalas-kalai

Lemony Shortbread Cookies for Santa

These cookies contain a little less fat than the typical shortbread cookie.  While most shortbread recipes use butter and flour in the proportion of 1:2, we have used only 1:3, reducing the amount of butter. We have also used the juice and rind of lime instead of the usual vanilla, and the tang of the lime reduces the feel of butter on the tongue.

Nutritive Value

These are very high energy cookies, the calories coming from the flour, sugar, and butter. Weight watchers and those on a low fat diet must restrict their consumption of these cookies – if they can!

Ingredients

  • 3 C Maida (Refined Wheat Flour/Cake Flour/Plain Flour)
  • 1 C Butter
  • 1 C Sugar + extra for sprinkling on cookies
  • 1 Egg
  • 1 T Milk
  • 2 large Limes / 1 Lemon, juice and rind
  • 1 ½ tsp Baking Powder

Method

  1. Sift baking powder and flour. Set aside.
  2. Cream the butter and sugar in a large bowl.
  3. Add the egg and milk, and blend well.
  4. Add the lime/lemon rind and juice, and mix.
  5. Add the flour little by little, and mix well.
  6. Pack the dough in cling film, and chill in the refrigerator for several hours, or overnight.
  7. Preheat the oven to 200 °C/400 °F.
  8. Rollout the dough on a well- floured surface to 3mm or 1/8” thickness.
  9. Cut with floured cookie cutter.
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Use cookie cutters to get your favourite shapes from the rolled out dough

  1. Lift the cut shapes and place on a baking sheet/tray about 1 inch apart from each other.
  2. Sprinkle the surface with sugar.
cookies-for-santa-3-kalas-kalai

Cookie shapes sprinkled with sugar, on the baking sheet, ready to go into the oven

  1. Bake for about 10 minutes or until light brown.
  2. Cool on a wire rack.

Notes

  1. If only lemon is available use juice and rind of one lemon only. We use two limes, because the Indian lime is much smaller than the lemon.
  2. The dough must be rolled out evenly. If it is thin in patches, the thinner cookies will bake and brown first.
  3. The baking sheet need not be greased as the dough contains a large amount of butter.
  4. Sprinkling fine grained sugar on the cookies will look better than coarse grained sugar.
  5. If you bake for longer than 10 minutes, the cookie will become dark brown and the butter will ooze out of the cookie.
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