Hearty Spices

Preheat oven to 350F. Prep a 15x11 inch sheet pan with parchment paper / silicon baking sheet. Soften a cup of unsalted Butter in a large bowl. Add 1 1/4 cup Brown Sugar, 3/4 cup White Sugar, 1 tbsp of Vanilla, a tsp of Baking Soda and combine.  Add in 2 Eggs, a tsp of Salt and mix well. Fold in 2 cups of Flour and mix well. Add 2 cups of mini Chocolate Chips and mix again.  Spread the dough on to the prepared sheet pan evenly. Bake for 20-25 minutes or until the middle is set and edges are golden brown. Let it cool and cut into squares.

In a mixing bowl, sieve a cup of All Purpose Flour, 1/2 cup of Chickpea flour, 2 tbsp + 1 tsp of Semolina, 1/2 cup Powdered Sugar, a tsp of Cardamom Powder, 1/4 tsp of Salt . Melt 1/2 cup of Butter in a microwave for few seconds until soft. Add the butter to the mixing bowl and mix well. Make lemon sized balls of the dough and flatten them slightly. Place them on a prepared pan (line a pan with parchment paper), make a slight indentation and place a slivered Almond or sliced Pistachio on it. Refrigerate for 20 minutes. Preheat the oven to 375F. Place a baking pan upside down and then place the prepared cookie pan on top of it. Bake for 12 minutes. Allow to cool for few minutes before serving. 

Cream together a cup of packed Brown Sugar, 1/2 cup White Sugar, and a cup of Butter until creamy. Add 2 Eggs, a tsp of Vanilla Extract, a tsp of Baking Powder, a tsp of Salt, 1/2 tsp of Ground Cinnamon and combine well. Slowly add 2 1/2 cups of All Purpose Flour and combine to make cookie dough. Fold in 8 oz Butterscotch Chips, 2 oz of White Chocolate Chips to the dough.  Cover the bowl with plastic wrap and refrigerate the dough for 35-40 minutes. Preheat the oven to 350F. Line a large baking sheet with parchment paper or spray with cooking oil. Scoop a tbsp of dough at a time into a ball  and place on the prepared pan about 1 1/2 inches apart from each other. Bake for 12 minutes. Remove from the oven and allow cookies to cool for 5 minutes.

Stir in a tbsp of Instant Coffee in a tbsp of Hot Water in a bowl and keep aside. In a large bowl, beat a cup of Butter for about 45 seconds and add 3/4 cup of White Sugar, 3/4 cup of Brown Sugar, 2 tsp of Cinnamon, a tsp of Baking Powder, 1/2 tsp of ground Nutmeg, 1/4 tsp of Baking Soda, 1/4 tsp of Salt, 1/4 tsp of Ground Cloves, a tsp of Vanilla and blend well till incorporated. Add in 2 Eggs , the prepared Coffee and mix well. Beat in the 2 1/4 cup of All Purpose Flour until well combined. Cover and chill for 2 hours. Preheat oven to 325 F. Line a cookie sheet with parchment paper or lightly grease. Shape the dough into 1-inch balls and place them 3 inches apart. Bake for 10-12 minutes or until the edges are set. Allow to cook on the cookie sheet for 3-4 minutes before moving them to a wire rack.

In a large bowl,  cream a cup of Butter along with 1/2 cup of White Sugar and 1/4 cup of Brown Sugar until fluffy. Add in a large Egg, 1/4 tsp of Salt, a tsp of Vanilla Extract and 3/4 cups of chopped Pecans and blend well. Gently add in 2 cups of All Purpose Flour and make a soft dough.  Cover with wax paper and refrigerate for 4 hours at least. Preheat the oven to 350F. Remove from the fridge and wax paper. Slice the cookie dough into 1/2 inch slices. Place on a un-greased cookie sheet and bake for 13-14 minutes or until golden. Remove from the oven and allow to cool.

Pulse 1/2 cup of Rolled Oats into fine powder and keep aside.  Melt a cup of Butter in a medium bowl and add 3/4 cup of Brown Sugar, 3/4 cup of White Sugar and cream together with a hand mixer. Add 2 tsp of Vanilla Extract, 1/2 tsp of Lemon Juice and 2 Eggs and mix well till incorporated. Add the pulsed Oats, 1 1/2 tsp of Baking Soda, a tsp of Salt, 1/4 tsp of Ground Cinnamon, 2 1/4 cup of All Purpose Flour and mix lightly with spatula. Do not over mix.  Add 2 cups of Chocolate Chips and a cup of chopped Walnuts (optional) and mix again. Using an ice cream scoop, scoop 2 tbsp dough into balls in a pan an inch from each other and freeze for 2 hours. Preheat the oven to 350F and bake for 12 minutes. Allow to cool completely before storing.

Preheat the oven to 350F and line a foil or parchment paper on the Baking sheet. Take 1/4 cup of Confectioner's Sugar in a bowl and keep aside. In a bowl, whisk together 1/2 cup of Vegetable Oil and 2 cups of Sugar along with 4 Eggs and 2 tsps of Vanilla Extract until well combined. To the same bowl, add in 2 tsp of Baking Powder, a cup of Cocoa, 1/2 tsp of Salt and mix well till incorporated. Slowly add 2 cups of All Purpose Flour while mixing. Once well incorporated, chill the dough for 15-30 minutes in the refrigerator. Take the dough out of the refrigerator and shape the dough into 1 1/2 inch balls. Roll these balls into Confectioner's sugar and place them on the prepared baking sheet.  Bake for 8-10 minutes and then allow to cool for 2 minutes on the wire rack.

Prep - Let 1/4 cup / 2 oz of Cream Cheese and 1/2 cup of Unsalted Butter sit on the counter till it gets to room temperature. Line a baking sheet with Parchment paper or aluminium foil and set aside.  Take the room temperature cream cheese and butter in to a bowl. Add 3/4 cup of White Sugar, 1/4 cup of Brown Sugar and an Egg to the bowl and cream together. Add 2 tsp of Vanilla Extract, 2 tsp of Corn Flour, a tsp of Baking Soda and incorporate well with hand mixer.  Add in 2 1/4 cup of All Purpose Flour and mix till combined into soft dough. Add 2 1/2 cups of Semi-Sweet Chocolate Chips and mix again. Chill the dough for 2 hours so it can be managed easily. When ready to bake, preheat the oven to 350 F. Make an inch balls with the cookie dough and place them 2 inch apart. Slightly press them on the top to flatten them out. Bake for 10-11 minutes or until the corners are slightly browned. Let cool slightly on the baking sheet before transferring them to a wire rack. 

Preheat oven to 350F and prep Sheet pans with aluminium foil or parchment paper. Melt 1/4 cup Butter along with 8 oz of Semi-sweet Chocolate in a bowl. Once cool, add in 2 Eggs, 1/2 cup of White Sugar, 1/2 cup of Brown Sugar, a tsp of Vanilla and 1/4 tsp of Salt and cream together. Add 2/3 cup of All Purpose Flour, 2 tbsp of Cocoa Powder, a tsp of Baking Powder and mix well. Add 1/2 cup of Semi sweet Chocolate Chips  to the dough and mix well. Scoop out 2 inch balls and place them on the prepared sheet. Bake for 13 minutes or until you see cracks form on the top of the cookies. Remove from the oven and allow them to cool. Sprinkle a pinch of Flaky Salt over the cookies and serve.

Prep -  Preheat oven to 350F and line a baking sheet with parchment paper.  Heat  10 tbsp of Butter  in a skillet until brown stirring continuously. Pour into a mixing bowl and add  4 tbsp of Butter,  at room temperature to it and mix well. Add  1/2 cup of Sugar, 2 cups of Brown Sugar, 2 Eggs and a tbsp of Vanilla Essence  and mix till incorporated and sugars are dissolved. Add  1/2 tsp of Salt, 1/2 tsp of Baking Soda, 1/4 tsp of Baking Powder and 3 cups of All Purpose Flour  and incorporate well until a dough forms. Make bite sized balls with the dough and place them 2 inches apart on the baking sheet. Bake for 12 minutes or until the cookies are set.

Preheat the oven to 350F and line a sheet pan with parchment paper. Melt 3/4 cup of Butter in a mixing bowl and add 2/3 cups of Sugar to it. Cream together with a hand mixer or a spatula. Add an Egg, a tsp of Vanilla Extract and mix well. Add 1/2 tsp of Salt, 1/2 tsp of Baking Powder and 1 3/4 cups of All Purpose Flour to the mixture and mix well until incorporated. Make an inch balls with the dough and keep aside. Take 1/2 cup of Sugar in a bowl. Roll the dough balls in sugar and place on the prepared sheet pan about 2 inches apart. Make a small indentation with your thumb on the balls. Fill each hole with Strawberry Jam and bake the cookies for 12-14 minutes or until the edges are browned. Remove from oven and let them cool.  

Preheat the oven to 350F and line the cookie sheet with aluminium foil or parchment paper. Cinnamon Sugar - In a small bowl, add 2 tbsp of Sugar and 2 tsp of Cinnamon and mix well. Keep aside. In a bowl, melt a cup of unsalted Butter and add in 1 1/4 cup of White Sugar and 1/4 cup of Brown Sugar . Beat the mixture until creamy. Add in 1/2 tsp of Vanilla Extract and 2 Eggs , beating on low till smooth mixture consistency is reached. Add a tsp of Cinnamon, 2 tsp of Baking Powder, 1/2 tsp of Salt and slowly incorporate 2 1/4 cups of All Purpose Flour . Do not over mix. Cover the bowl and put in the freezer for 15 minutes. Take the bowl out of the refrigerator and taking a 1 1/2 tbsp of dough at a time, make a round balls with all the dough. Now roll each ball in the cinnamon sugar and place on the prepared cookie sheet, about an inch apart. Lightly press the ball to flatten it on the top.  Bake for 11 minutes and serve. 

Preheat the oven to 350 F and line a sheet pan with parchment or get a baking sheet ready. Melt and bring a cup of Butter to room temperature in a mixing Bowl. Add a cup of Dark Brown Sugar and a cup of White Sugar and beat with a hand mixer until creamy. Add 2 tsp of Instant Coffee granules, a tbsp of Vanilla Extract, a tsp of Salt and beat on medium speed. Do not over mix. Add in 2 Eggs and mix until they are incorporated. Add in a tsp of Baking powder, 1/2 tsp of Baking Soda and 2/3 cup of Cocoa Powder and mix in. Add 2 cups of All Purpose Flour in batches and mix with a spatula to avoid over mixing. Once the dough comes together, add in a cup of White Chocolate Chips and a cup of Dark Chocolate or Milk chocolate chips and mix.  Leave the dough covered to rest for 15-20 minutes. Scoop out 2 tbsp of dough and place on the prepared sheet pan spaced apart. Bake for 14 minutes and serve warm. 

Cream 1/2 cup of softened Butter, 3 tbsp of Cream Cheese and 1/2 cup of Liquid Sugar substitute along with a tsp of Vanilla extract, an Egg in a bowl. Add 1/2 cup of Coconut Flour, 1/2 tsp of Baking Powder, 1/4 tsp of Salt and beat until smooth.  Place the mixture on a wax or parchment paper and mould into a log shape. Wrap the dough and secure the ends. Refrigerate the dough at least for an hour.  Preheat the oven to 350F and line the cookie tray with parchment paper or baking sheet. Remove the dough from the refrigerator and cut it into 1 cm slices. Place the slices on the prepared cookie tray and bake for 17-19 minutes or until golden brown. 

Prep - Preheat oven to 325°F. Toast 1/2 cup of shredded Coconut and keep aside. Melt a cup of Butter and keep aside.  Add toasted Coconut, 1/2 cup Sugar, 2 tbsp of Lime Zest, a tsp of Vanilla Extract to a bowl and mix well. Add 2 1/2 cups of All Purpose Flour , butter and combine till dough is incorporated. Knead the dough until smooth and add few tsps of Water till it comes together.    On a lightly floured surface, roll out one of the dough portions to about 1/4-inch thickness and using desired cookie cutters, cut out dough. Place cutouts 1" apart on an ungreased cookie sheet. Repeat with the remaining dough. Bake for 15-17 minutes, Transfer cookies to a wire rack, and let cool to room temperature.  Drizzle each cookie with the lime glaze, adding extra lime zest on top if desired. Lime Glaze -  In a small bowl, whisk together 2 cups of Powdered Sugar, a tsp of Lime Peel, and a tbsp of Lime Juice until combined. Add in 2-3 tbsp of Water , and whis...

In a medium size bowl, whisk together  3/4 cup of Melted Butter,  1 1/4 cups of dark Brown Sugar  until no brown sugar lumps remain. Whisk in an Egg and 2 tsp of Vanilla Extract . Add 2 cups of All-purpose Flour, a tsp of Baking Soda,  1 1/2 tsp of Cornstarch, a tsp of Ground Cinnamon,  1/4 tsp of Salt  and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Cover the dough and chill for 2 hours.  Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.  Preheat the oven to 325 F and line two large baking sheets with parchment paper or silicone baking mats. Set aside. Pour  1/3 cup of  granulated Sugar into a bowl. Take 2 Tbsp of dough and roll into a ball, then roll into the sugar. Bake for precisely 8-9 minutes. Remove from the oven and gently press the top of the cookie down with the back of a utensil or even use your fi...

Heat oven to 350°F. Beat a cup of Butter, 2 cups of Sugar in large bowl until creamy. Add 2 Eggs and a tsp of Vanilla Extract ; beat until light and fluffy. Stir together 2 cups of All Purpose Flour, 3/4 cup of Cocoa Powder, a tsp of Baking Soda and 1/2 tsp Salt ; gradually beat into butter mixture. Stir in a cup of White Chocolate chips and a cup of Chocolate Chips . Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. Cool slightly; remove from cookie sheet to wire rack. Cool completely before storing.

Cream a cup of Butter with   ¾ cup of White Sugar and  ¾ cup of Brown Sugar , until combined. Add 2 Eggs and a tsp of Vanilla and mix well. Combine  2½ cup of All Purpose F lour, a tsp of Salt, and a tsp of Baking Soda in a separate bowl and gradually stir into butter/sugar mixture. Once combined, stir in 2 cups of Chocolate chips and a cup of coarsely chopped Pecans. Spoon dough onto ungreased cookie sheet in a tblsp amounts. Bake in a 375 F oven for 13 to 15 minutes or until edges are golden brown.  Makes about 4 dozen.

Preheat oven to 350F and prepare a baking sheet. In a small bowl, stir together  1½ tbsp of Instant coffee and a tbsp of Warm water   until coffee is dissolved In a large bowl, cream together a cup of Butter and 1½ cups of Brown Sugar until light and creamy. Beat in 2 Eggs one at a time, followed by a tsp of Vanilla extract, C offee and ½ cup of quick cooking rolled Oats . Gradually blend in 2½ cups of All Purpose Flour, ½ tsp of Baking Soda, ½ tsp of Baking Powder, ¾ tsp of Salt until completely incorporated and no streaks of dry ingredients remain. Fold in 2 cups of mini Chocolate Chips . In a shallow bowl, whisk together 3 tbsp of Sugar and a tsp of Ground Cinnamon . Shape cookie dough into 1-inch balls and roll in cinnamon sugar mixture. Arrange cookies in prepared baking sheet, leaving about 2-inches between cookies to allow for spread. Bake for 11-14 minutes, until cookies are set and lightly browned around the edge.

Let the 6 tbsp of Butter come to room temperature in a big bowl and add a pinch of Salt, ½ cup of Powdered Sugar, ½ tsp Vanilla essence to it. Beat well with an electric mixer for 3-4 mins until a soft and creamy mixture is achieved. Sprinkle a cup of All Purpose Flour in batches, ½ cup of Tutti Frutti and mix to get a soft dough consistency. If dough is very crumbly, add 1-2 tbsp of Milk to mix the dough. If the dough is very sticky sprinkle some flour to mix the dough. Divide the dough into 2 portions and make each portion into a 2" cylinder log and wrap it in butter paper. Freeze the packed dough for 40-45 mins. Preheat the oven at 320 F for 12-15 mins. Remove the dough from freezer and remove the log from the butter paper and cut the log into 1/2" roundels using a sharp knife. Place a butter paper or cookie sheet on the baking tray and arrange these cookies leaving 2" gap in between them. Bake them for 10-12 mins until the edges turn slightly b...