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These Eggless Pistachio Sesame Cookies are easy to make with buttery texture and goodness of Pistas included.
The original plan was to bake Ghoriba Bahla, the moroccan cookies for both Bakeathon and BM. However, as it seems to be happening offlate, I plan something and that doesn’t seem to happen, especially with kids at home for holidays, nothing gets done as planned. So I had to ditch the plan on cooking for the BM theme and couldn’t even do much for the bakeathon as well.
I decided I will at least bake these almond cookies famous in the Moroccan cuisine, remembering that I had Almond powder stocked. To my surprise, it turned out to be pista powder and as it was already too late, I decided I will simply bake with it and make pista cookies. The cookies turned out great as it has enough butter to make it melt in the mouth types.
So I ended up with baking these Eggless Pistachio Sesame Cookies which makes a wonderful holiday bake.
Eggless Pistachio Sesame Cookies
3/4 cup All Purpose Flour
1/2 cup Pista Powder
2 tbsp Butter
1/2 cup Sugar
1/4 tsp Baking Powder
1 tsp Sesame white toasted
A pinch Salt
2 tbsp Milk
Handful Charoli / Chironji Seeds
In a bowl, take the soft butter, add sugar and beat well.
Then add the flour, pista powder, baking powder along with toasted sesame seeds.
Combine everything well.
The mix will not hold, so add few drops of milk and keep kneading.
When the dough holds its shape, you can mix well again and pinch out small balls. Top it with Chironji Seeds.
Preheat the oven to 185C.
Bake for 15 mins at 185C and turn the cookies and bake again for 10 mins.
Mine were soft to touch and looked undone, or if I had made flat cookies, it might have taken less time. So be cautious on that.
- 3/4cup All purpose flour
- 1/2cup Pista Powder
- 2tbsp Butter
- 1/2cup Sugar
- 1/4tsp Baking powder
- 1tsp Sesame Whitetoasted
- A Pinch Salt
- 2tbsp Milk
- Handful Charoli / Chironji Seeds
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In a bowl, take the soft butter, add sugar and beat well.
-
Then add the flour, pista powder, baking powder along with toasted sesame seeds.
-
Combine everything well.
-
The mix will not hold, so add few drops of milk and keep kneading.
-
When the dough holds its shape, you can mix well again and pinch out small balls. Top it with Chironji Seeds.
-
Preheat the oven to 185C.
-
Bake for 15 mins at 185C and turn the cookies and bake again for 10 mins.
Mine were soft to touch and looked undone, or if I had made flat cookies, it might have taken less time. So be cautious on that.
This is part of the Bake-a-thon 2017
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Posted in: Indian Cook
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