Cookie Dorangi

Cookie Dorangi

Ingredients: 

¾ Cup Maida (all purpose flour), 
¼ Cup Besan, (Chick Pea flour), 
¼ Cup+1 Table spn. Unsalted butter
6 Table spn. powdered sugar, 
1 Tea spn. Baking powder, 
¼ Tea spn. Baking Soda, 
¼ Cup Coconut powder,
2 Table spns. Mixed seeds (Small black small raisins, sunflower seeds, white til) 
1 Tea spn, crushed
almonds+ white Til for sprinkling on top,  
½ Tea spn.Vanilla essence,
3 Table spns. Milk, & 1 Table spn. Coco powder

Method: 

On a shallow frypan, on slow fire roast Coconut, and all seeds but crushed almonds and white til kept for topping. Roast the mix till slightly brown. Keep this aside. ( see fig 5)

In a big bowl, take butter at room temperature, on bit cooler side. Stir with whisker for 2 minutes. Add powdered sugar beat with whisker in circular motion till it becomes fluffy and off white in colour and peaks are formed. Add Vanilla, Maida, Baking Powder, Baking Soda and the roasted mix . Mix till crumbly. Add milk little by little and knead dough. Too much kneading not required. Just bind it. Divide the dough into three portions. Add coco powder to one portion. 
Place plain and the coco mixed one in frig for about half an hour. When the dough is bit hard take it out from Frig. 

Take a big alluminum baking tray. Greese and dust it. Make small cookies by pressing in palm using fingers. Make design as shown in figures. i.e big round and small round of
different colour place one on another. Slightly press. Arrange in baking tray. Sprinkle crushed almonds and white til mixture on cookies. Place in on conviction mode of micro. Bake at 170 degree 14 minutes then at 180 degree for another 3-4 minutes or till cookies become golden browm and crispy. Remove from ovan and let them cool . Remove from baking tray when the cookies are cold. Transfer  them  in plate or store in jar.