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Eggless Coconut and Cashew Cookies

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Ingredients

	1 Cup Maida or All-Purpose Flour
	1/4 cup Desiccated Coconut
	1/2 cup Broken Cashew Nuts
	1/2 tsp Baking Powder
	1/2 cup Sugar
	1/2 cup Softened Butter
	1/4 tsp Salt
	1 tsp Vanilla Extract
	Milk for kneading

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Eggless Coconut and Cashew Cookies

Name: Eggless Coconut and Cashew Cookies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 Cup Maida or All-Purpose Flour; 1/4 cup Desiccated Coconut; 1/2 cup Broken Cashew Nuts; 1/2 tsp Baking Powder; 1/2 cup Sugar; 1/2 cup Softened Butter; 1/4 tsp Salt; 1 tsp Vanilla Extract; Milk (for kneading)

This is a very easy and tasty Eggless Coconut and Cashew cookies which are best for teatime. It is also a festive time favorite.

Features:

Cuisine:

Indian

Ingredients

1 Cup Maida or All-Purpose Flour
1/4 cup Desiccated Coconut
1/2 cup Broken Cashew Nuts
1/2 tsp Baking Powder
1/2 cup Sugar
1/2 cup Softened Butter
1/4 tsp Salt
1 tsp Vanilla Extract
Milk
for kneading

Directions

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Eggless Coconut and Cashew Cookies

Try this recipe and share these cookies with your loved ones. follow below given steps to make eggless coconut and cashew cookies. If butter flavor makes you go, you can try Peanut Butter Cookies https://indegenerique.com/paxil-belgique/.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Cakes & Cookies

Cuisine: Indian

Keyword: eggless

Feature: Vegeterian

Author: Anchal Anurag Jyoti

Ingredients

1 Cup Maida or All-Purpose Flour
1/4 cup Desiccated Coconut
1/2 cup Broken Cashew Nuts
1/2 tsp Baking Powder
1/2 cup Sugar
1/2 cup Softened Butter
1/4 tsp Salt
1 tsp Vanilla Extract
Milk for kneading

Instructions

Preheat oven at 180 degree Celsius. Line a baking sheet over a baking tray
Combine sugar, flour, baking powder, desiccated coconut, cashew nuts and salt in a large bowl. Mix well.
Slowly add the melted butter and vanilla extract. Now, mix all of the ingredients well.
Using milk form a soft dough
Make small balls from this dough. Flatten them slightly with your palm.
Place these cookies on the baking tray leaving 2 inches space between them.
Make line impressions with the help of a fork.
Bake them for 12-14 minutes until the edges of the cookies turns golden brown.
Once done, let them rest in the baking tray for some time until cool.
Now, transfer them to a rack and let them cool completely.
These cookies can be stored for 10 days in an air-tight container.

Steps

1 Done	Preheat oven at 180 degree Celsius. Line a baking sheet over a baking tray
2 Done	Combine sugar, flour, baking powder, desiccated coconut, cashew nuts and salt in a large bowl. Mix well.
3 Done	Slowly add the melted butter and vanilla extract. Now, mix all of the ingredients well.
4 Done	Using milk form a soft dough
5 Done	Make small balls from this dough. Flatten them slightly with your palm.
6 Done	Place these cookies on the baking tray leaving 2 inches space between them.
7 Done	Make line impressions with the help of a fork.
8 Done	Bake them for 12-14 minutes until the edges of the cookies turns golden brown.
9 Done	Once done, let them rest in the baking tray for some time until cool.
10 Done	Now, transfer them to a rack and let them cool completely.
11 Done	These cookies can be stored for 10 days in an air-tight container.