Cookies with Jam
Recipe from Vanitha Magazine
Makes: 32 - 34
3 cups / 600 ml (Please measure in Indian standard measuring cup of 1 cup / 200 ml capacity) all purpose flour (maida)
1 teaspoon soda bi carb (cooking soda)
1 cup Sugar / 200 ml (Indian standard measuring cup of 1 cup / 200 ml capacity)
½ cup butter (Indian standard measuring cup of 100 ml / 4 oz capacity)
½ cup milkmaid sweetened condensed milk (Indian standard measuring cup of 100ml / 4 oz capacity)
2 eggs (100 g)
2 teaspoon vanilla essence
Sieve twice flour with cooking soda.
In a wide bowl, beat sugar and butter until smooth. Add condensed milk and beat again until creamy. Add eggs and beat again until smooth and creamy.
Add sieved flour and vanilla essence into creamy sugar – butter – condensed milk – egg mixture and make a soft dough (do not add extra milk or water) and roll it out to ¼ cm thick chapati. Cut into desired shape and size with the help of a biscuit cutter.
Preheat oven (OTG) at 375 * F or 190 * C.
Grease baking tray with ½ teaspoon butter and arrange cookies on a greased baking tray.
Leave enough space (1/2 - inch) between each cookies and bake for 15 - 20 minutes (bake 8 - 12 cookies at a time – depending upon the size of the baking tray) until they turn light golden color in color.
Keep aside to cool in a wire rack and store in an airtight container. Decorate with with jam when serving. Cooking tip for Jam: In a microwave safe bowl, keep 2 tablespoons (2 tablespoon jam for 12 cookies - 1/2 teaspoon each for a cookie)) mixed fruit jam and heat (750 w) for 1 minute, so that it melts properly and gets thick. There won't be extra water content. It won't float on cookies.