The idea behind the Global Kadai event announced by Cilantro interested me - indianizing the recipe. One is free to make any changes to suit the availability of ingredients in India. the first recipe is the popular Mexican wedding cookies. Since no egg in the orginal recipe, I didnot have to look for an egg replacer. No leavening agents like baking powder or cooking soda. I opted for coconut in place of pecans and used cardamom for flavor instead of cinnamon. Though i love cinnamon, to give an Indian flavor, chose cardamom. Coconut and cardamom paired well with the cocoa and its a keeper recipe. I had only 1/2 cup of butter so halved the recipe. I got 2 dozens of cookies.
Baking Temp : 180 C
Time : 15-18 minutes
Yields : 2 dozen
You need
Butter, softened - 1 cup
Powdered Sugar - 1/3 cup
Vanilla essence - 2 tspn
All purpose flour - 1 3/4 cup
Fresh grated coconut - 1 cup
Cocoa powder - 1/2 cup
cardamom - 3/4 tspn
Salt - a pinch
1/2 cup powdered sugar for coating the cookies
Method
Cream sugar and butter until light and fluffy. Add the vanilla essence. Mix the rest of the dry ingredients and slowly add to the creamed butter and sugar mix. Gather the ingredients and make a soft dough. Chill the dough for 1-2 hours to firm up. I chilled for 2 hours. Pinch off the dough and make small balls. Line it on a greased baking tray and bake at 180 C for 18 minutes. When warm, roll it on the powdered sugar and leave it to cool.
Though the cookies were less sweet on its own, the sugar coating makes it up. It was very tasty and could not stop with one. I baked it one evening and on the second day only 10 was left.
Here is the kolam for this Friday.
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