Eggless Cranberry and Walnut Cookies

I had a special weakness for cookies, knowing the amount of butter and sugar went into them. I still love them. If I don’t bake them I ended up buying from market so if, anyway I have to have that extra calories then why to miss the pleasure of baking them.

Cookies and un iced cakes were something which were always in great demand but  when it comes to iced cake they pretend to be health conscious, so  I have to wait for anybody’s birthday or anniversary to come.  Ditto is with mousses or similar kind of desserts, everybody prefer just one serving.  I believe they were like true Indians their taste buds were more partial towards Indian mithai or sweets but that doesn’t require baking so that doesn’t interest me much.   I do made them often but I always prefer baked stuff.

Last year  I made til (sesame) bars which were liked by everybody because it matches our Indian taste as well as my desire of baking. I always in search of such kind of recipes.

These cookies came out winner in my house, liked by everyone and I packed some for my nieces, they loved them so much that called me a little later asking for more.  So my that  batch was finished in no time.

Recipe adapted from Divine Taste

Makes 25 cookies

Ingredients

• 225 gm (8 oz) whole wheat flour
• 200 gm (1 cup) cranberry, chopped
• 100 gm (1 cup) walnuts, chopped
• 200 gm (2 sticks) butter, melted
• 100 gm (3/4 cup) fine sugar
• 2 tsp baking powder
• ½ tsp baking soda

Method

Preheat the oven at 180 degree C. In a bowl sieve all the dry ingredients together. Mix in the chopped cranberry and walnuts.

Melt the butter in a pan. Switch off the gas add sugar and let the sugar melts.

Let the butter comes to room temperature..   Add the dry ingredients in the flour mixture.

Make balls with your hands and flatten the balls with your palm

Bake for about 18 minutes or until golden brown.