One of the books that I picked up recently was The Cookie Book. It has over 300 recipes. I tried a few muffin recipes from this book, but wanted really to make cookies. I think what put me off was the 6 letter word I found in almost each recipe: butter! I finally decided to bring the butter out from the deep freeze and put it to use. I'd promised my team some baked goodies to celebrate a mini milestone. So, I thought, why not??
These chewy cookies are a real treat and considering how many cookies I got (roughly 50), I felt the 1/2 cup butter was understandable. When I see 1/2 cup, I feel like the entire 1/2 cup is going into one cookie and I think that's what puts me off. I modifed the recipe that I found in the basics section of the book. I remembered Anita asking me to try cookies with half and half (flour and wheat)
1/2 cup Unsalted Butter, softened
3/4 cup Whole Wheat Flour or Atta
3/4 cup Flour
1/2 cup Sugar
1 Egg, beaten
1 tsp Vanilla Essence
1 cup Candied Fruit Bits (Papaya, Pineapple, Mango, Apricots)
Preheat the oven to 350 F (180 C).
Beat the sugar and the butter until fluffy and add the essence and the egg and mix well. Fold in the flours and gently stir the fruits in.
Grease a cookie sheet and drop spoonfuls of the dough on to the sheet. Leave ample space in between each cookie.
Bake for 10 - 12 minutes. Cool on a wire rack and then store in an air tight container.