The Super Quick Indian-style Blackened Chicken

Indian-Style Blackened Chicken

Hii..
On a cold winter evening when you really don't want to do anything else but just snuggle up in your quilt, this is one of the tastiest and easiest things to cook. It matches perfectly with a bowl of hot soup and some bread. The best part it can be prepared in such a short time. I found this one while browsing the net.Its a recipe by Ruchi Airen from her blog Foodfellas. (I have made a minor modification here n there)
So without wasting much time I ll straight jump to the recipe..

INDIAN STYLE BLACKENED CHICKEN

Makes: Around 8 Chicken Legs (Serves 4)

Ingredients

Ingredients

Chicken Legs - 8pcs
Ginger Garlic Paste - 1.5 tablespoons
Vinegar - 2 tablespoons
Soya Sauce- 2 tablespoons
Red Chilli Powder - 1 teaspoonful
Garam Masala Powder - 1.5 teaspoonful
Black Pepper Powder - 1 teaspoonful
Salt - to taste
Refined Oil - 1 tablespoon

Procedure

1. Prick the Chicken Legs with a fork on all sides

2. Marinate the Chicken with all the above ingredients (Except for the Oil)

Marinated Chicken

3. Keep Aside for 30-35 minutes
4. Heat the Oil in a Wok and put the marinated chicken (along with the left over marinade) into the wok.

Stir Fry

5. Fry for a few minutes, then sprinkle a little water and cover and cook until done (around 20mins)
6. Once the chicken looks done, Remove the cover and stri fry on high heat to dry up all the liquid.
7. Serve Hot (You can garnish with some sliced onions and lemon wedges)

Enjoy the Blackened Chicken

Thanks for taking out time to read this!! Ciao Ciao!

The perfect Home-made Focaccia Bread

Focaccia Bread

Hii..
Bread Baking is extremely addictive, especially if you start getting successful results. After baking the White Loaf successfully a couple of times I was dying to try my hands at something different when I suddenly got reminded of the 'Focaccia Bread' and obviously I jumped at the thought!!
After some RnD on the net I found a a couple of recipes which were easy (yes I always look for easy) and doable so I combined a couple of them. The major part of the recipe was adopted from the 'Herbivore Cucina' with some minor modifications from my end.
Before we start, few of you might be wondering what is Focaccia Bread.Well it is an Italian flat bread with toppings and it is an extremely soft and melt in the mouth kind of a bread. It goes extremely well with some soup. I made some Tomato Basil Soup to go with it.

Few Important Points

I. Proofing the active dry yeast is THE most important thing while baking a bread, you surely need to proof the yeast .

II. While proofing the yeast the water should be just the correct temperature. If its too hot then the yeast will die n if its not warm enough then the yeast will remain inactive. I test by putting a drop of water on the back of my wrist. It should feel warm. (Technically the water should be around 45 degree Celsius or around 110 degree Fahrenheit, if you have a food/kitchen Thermometer you can measure it).

III. After proofing the yeast should rise and foam up (not just bubbles but like a creamy foam)..if it does not then THROW and start afresh.

IV. If you are using INSTANT yeast then I guess it doesn't require proofing but I have never really tried that so can't comment . I have always used Active Dry and proofed it first.

V. The bread dough needs to be kept in a warm place. But never keep it under the sun because the temperatures might go up unexpectedly and the yeast might die due to the heat.

FOCACCIA BREAD (Italian Flat Bread)

Makes: A 11" Dia x 1" height Round Loaf

Ingredients
 
For the Bread
All Purpose Flour/Maida - 3 cups (Around 450gms)
Active Dry Yeast - 2 and 1/2 teaspoonful
Warm Milk - 3 tablespoons
Warm Water - 1 and 1/2 cups
Refined Oil - 3 tablespoons
Butter (at room temperature) - 1 teaspoonful
Sugar - 2 teaspoonful
Salt - 1 teaspoon

For the Toppings
Onions - sliced
Green Capsicum - 1/2 sliced
Red Capsicum - 1/2 sliced
Tomato - 1/2 sliced
Coriander/Cilantro Leaves - 2 teaspoonful (optional)
Black Olives sliced ( I didn't use since I and N are not fond of Olives)
Red Chilli Flakes - 1 teaspoonful
Italian Seasoning’s/ Dried Herbs (Oregano,Basil,Thyme) - 1.5 teaspoonful

Procedure

1. Take a Big bowl and add 1 cup warm water and 1 teaspoon Sugar .Mix Well
2. Add the Yeast and Mix, now Sprinkle 1 more teaspoon of sugar.
3. Cover and keep for 10-12 mins, it should Foam (if it doesn't then throw and start again)

Proofing of the Yeast

4. Add the Oil, Salt, another 1/2 cup of warm water, Milk, Butter in the foamed up Yeast

Dough Preparation

5. Mix in the flour (in batches) in the bowl and keep mixing till it looks like a dough.

6. Take out dough on the counter and knead for 7-8 mins (Not more than that)

Dough ready for 1st Rise

7. Place dough in greased bowl, cover (with food wrap or damp towel cloth and keep in a warm and humid place.
Now since it is winters and its difficult to find a warm and humid place so I do the following. I use a microwave-convection oven so I Heat little water in the microwave (micro mode) and take out the container. Now I place the dough container in the switched off microwave.After 30 mins Take the dough container out and reheat water and place the dough container again.

8. Dough should double in volume in 1 hour or so (more than the time the volume is important)

After 1st Rise ..........................................Toppings

9. Punch Down the dough and knead for another 3-4 minutes

10. Grease your baking dish and flatten the dough and place it on the dish. Cover and keep for second rise for another 45 minutes.

After 2nd Rise

11. Once the flattened dough has risen, uncover the dish and make dimples softly with your finger tips on the top surface

12. Sprinkle the Chilli Flakes and the Italian Seasoning on top.

Adding the toppings

13. Now top it with the slices vegetables (softly press the vegetables)

14. Preheat Oven to 200 degrees Celsius.

15. Once Preheated change the temperature to 180 Degrees Celsius and Bake for 25 minutes.

16. Cool for 10 minutes then slice and serve with some warm soup.

Slice Up and Enjoy with some Soup

Thanks for taking out time to read.

And Since its Christmas - Easy Light Fruit Cake

Its Christmas

Hii..
One of the major advantages of being born and brought up in Delhi (and also in a Colony for Government officials) is that we get to interact with such a variety of people from all over India.. There is never a dull or repetitive moment throughout the year because one of your neighbours is always celebrating some festival and you too get to participate.. I still remember gorging on Mithai's at my Punjabi friend's house on Diwali, celebrating Dashami with a grand dinner at a fellow Bengali neighbour, savouring delicious Mutton on Eid at a Muslim friend's place and so on..
Every festival became an integral part of our lives..And on Christmas, Baba and Maa used to make sure we get to eat the yummiest cakes at home or from the market!!

And thankfully me n N also make sure we continue with the tradition of enjoying as many festivities as possible..So this year I decided we are not going to buy a plum cake for Christmas instead I ll bake a Fruit Cake at Home. Yes and I did just that and believe me the reaction on N's face when he took the first bite was totally worth it!

Christmas Cakes usually requires weeks of effort but as you know the lazy bones that I am I couldn't imagine putting in that much effort. And the internet has something for everyone's needs, so I found this recipe in 'Joy of Baking' for a light fruit cake which can be baked and savoured on the same day.

So this Christmas is definitely extra special for us cause I baked my 1st Christmas Cake..here goes the recipe



LIGHT and EASY FRUIT CAKE

Makes: 1 Loaf ( 9 x 5 x 3 inches Cake)

Ingredients

1 cup (200 grams) candied red or green cherries/tooti frooti (cut into quarters)

1/2 cup (50 grams) raisins

2-3 tablespoons  rum, brandy, or sherry (optional)

1/2 cup (120 grams) unsalted butter, room temperature

2/3 cup (120 grams) granulated white sugar

3 large eggs, room temperature

1 teaspoon pure vanilla extract

1 1/2 cups (195 grams) all-purpose flour

1/2 cup (50 grams) ground almonds (almond meal/flour)
20 sliced almonds
1 teaspoon baking powder

1/4 teaspoons salt

Zest of one small lemon (outer skin)

1/4 cup (60 ml) milk (whole or reduced fat)

NOTE: If desired, in a bowl combine the candied cherries, and raisins. Stir in the alcohol, cover, and let sit at room temperature at least a day (up to two days). Stir occasionally.

Procedure

1. I prepared the Almond Meal/flour at Home. I blanched 50 gms of Almond (boil the almonds uncovered for 2 minutes) then removed the skin and let it dry COMPLETELY for around an hour. Once the almonds are dry then I coarsely ground then into Almond meal. But make sure you donot turn it into almond butter by grinding further.

Almond Meal Preparation

2. In the bowl of your electric mixer, or with a hand mixer, beat the butter (1-2mins)  Add the sugar and beat further until light and fluffy (around 4-5 minutes)


3.Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. (The batter might looks curdled, need not worry)

Cake Batter Preparations

4. Add the Vanilla Extract into the batter and mix well.

5. Add the candied and dried fruits, along with any juices, and beat until incorporated. Beat in half the flour mixture just until incorporated. Then beat in the milk and then the remaining flour mixture. Donot overmix.

6. When cake batter is ready , preheat oven to 350 degrees F (180 degrees C), with the oven rack in the center of the oven. Butter, or spray with a nonstick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Place a piece of parchment paper on the inside flat surface and flour the pan.

7. Scrape the batter into the prepared pan and smoothen the top with a knife or spatula and, if desired, decorate the top of the cake with sliced or flaked almonds.

Placing the batter

8. Bake at 180 degrees C for about 60 - 65 minutes or until a toothpick inserted into the center comes out clean. (If you find the cake is browning too much, cover with a piece of aluminum foil.)

9. Remove from oven and let cool on a wire rack for about 10 minutes before removing from pan.

Cooling Off

10. The cake does benefit from being stored a day or two before serving, as this softens the outer crust and allows the flavours to mingle.

Slice it off

Wishing You All a Merry Christmas and a great festive season ahead..Thanks for taking out time to read
P.S: You are welcome to comment and send me tips to improve.

Mom-in-Law's recipe for FISH GALOUTI KEBABS

Fish Galouti Kebabs

Hi..
Being a Bengali I absolutely love Fish..Any variety any size.. And when its done as Galouti kebabs what more can you ask for..Even for Fish non-lovers I bet this is one preparation they would die for.. I first had it when I was in school at my then future Mom-in-law's place and it was obviously love at first sight... These melt-in-the-mouth kebabs can be had at any time of the day and trust me if you have one you just CANNOT stop having more..
Post marriage I saw Maa make these a number of times and gradually I managed to try them on my own.. N who isn't that fond of fish still lands up drooling!!


FISH GALOUTI KEBABS

Makes - 25 pieces/kebabs

Ingredients
Fish ( Rohu/Katla  or You can also take Fish Fillets) - 900gms
Potatoes - 3 Medium
Eggs- 1
Onion - 3 medium
Ginger - 2inches
Garlic - 4-5 big cloves or 8-9 small cloves
Salt - to taste
Garam Masala Powder - 1 tsp
Red Chilli Powder - 1 tsp
Refined Oil - to shallow fry
Besan - 2 tablespoons

Procedure
1. Take Water in a Wok and Put the fish pieces in it and Boil the Fish (The Fish pieces should be completely immersed in the water). It will take around 20-25mins. Please check before you remove the pieces if they are cooked or not.

Preparation

2. Remove the fish and place it on a plate.. After it has cooled slightly (not totally but when its warm) , Mash the fish pieces(preferably with hand) and pick out all the bones( if using Fish fillets then then 'bones' step can be avoided). Once the Fish is mashed and all the bones have been removed, Keep aside.

Left- Onion Ginger Garlic | Right - Boiled Mashed Fish

3. Make a paste of the Onion, Ginger and Garlic


4. In a Wok (preferably non-stick), Heat around 2 tablespoons of oil, Add the Mashed Fish and the Onion-Ginger-Garlic Paste simultaneously, Keep stirring and scraping from the sides and stirring. This step will take some time. Add Salt and red Chilli Powder while you stir.

Mixing

5. While the Fish is being cooked, Boil the Potatoes and mash them

6. When the fish mixture looks dry, add Garam Masala (not much around 3/4th tsp) and Mix Well. You can taste the mixture and temper the seasoning accordingly.

7. Add Salt, Red Chilli Powder, Garam Masala (1/4th tsp) in the mashed Potato and Mix Well. Now add the Fish Mixture and mix very well with your hands, till the potatoes and the fish mixture is completely mixed.

Kebab preparation

8. Add 1 egg (raw) and mix in with the kebab mixture, the mixture will look slimy now. Not to worry, add 2 tablespoons of Besan and little salt (for the Besan) and mix well. If its still slimy and you are not able to bind it into balls then add a bit more Besan. (make sure you don't put extra Besan, because it'll reduce the fish's flavours)

9. Now divide the mixture into small balls and flatten them between your palms to give it the Galouti Kebab shape.

Frying the Kebabs

10. Drizzle very little oil on a non-stick tawa and fry both sides of the kebabs.

Fish Galoutis Ready

Serve Hot with Chutney/Sauce

The Any Time Snack - Garlic Bread Pinwheels

Garlic Bread Pinwheels

Hi....
I have always found Baking Breads very intriguing..There is always an element of suspense from the start till the end..And honestly a delicious home-baked Bread is always a pleasure for the family..
Me n N are one of those couples who find the regular 'Dal-Roti-Sabji' meals extremely mundane.. Its not that we always need something exotic to eat but yes definitely something different.. Some Garlic Bread and a bowl of Soup is one such example of a meal which we both thoroughly enjoy..

So here I was trying my hand at something which I had never tried before.. After browsing through the net I settled for a recipe on 'Café Garima'..
Though I named them 'GARLIC BREAD PINWHEELS'.. They turned out to be so delicious and went extremely well with a bowl of steaming hot soup, a perfect dinner for 'Dilli ki Sardi' ..

GARLIC BREAD PINWHEELS

Makes : Around 14-15 Pinwheels

Ingredients

For the Dough: 3  cups All purpose flour  (Maida)
1 tsp Instant yeast or 1 1/4 tsp Active dry yeast (If using active dry,proof in 1/4 cup of warm milk and a tsp of sugar from the recipe)
1 tsp sugar
1/2  tsp salt
1 and 1/4 cup warm milk
2 Tbsp olive oil/butter(melted)

For the Filling
2 Tbsp butter at room temperature
1 tsp mixed herbs (Optional) oregano,basil,rosemary and garlic powder,can use fresh or dry
¼ tsp fresh ground pepper
¼ tsp salt (If using unsalted butter)
1 Tbsp minced garlic
2 Tbsp fine chopped cilantro/coriander leaves
2 cubes of Processed Cheese

Procedure1. I think the most important thing while baking a bread is 'proofing of the yeast' .
I used 'Active Dry Yeast'..Proof the yeast by adding the sugar to 1/4 cup of warm milk. Mix well. The milk has to be just the right temperature- not too hot because that will kill the yeast not too cool because the yeast won’t proof. Add the yeast and mix , sprinkle some sugar granules on top of the yeast and rest covered for 10-15 minutes. The yeast should froth like soapy bubbles. If it doesn’t, throw the mix and start afresh.
Please Note : Never ever use the yeast if it hasn't turned foamy.

Left - Foamed Yeast--- Right - Flour

2. In a big bowl, take the flour, salt , melted butter/oil ,sugar and yeast. Mix well.

3.  Now add 1 cup of warm milk little by little in batches and keep mixing the dough.

4. Once the dough starts taking a shape transfer it to a flat surface and knead the dough for around 8-10minutes.
Please Note: Dough should turn soft, if its dry add little milk, if sticky add little flour

5. Transfer the dough into a Oiled Bowl (much bigger than the dough size). Cover with cling film or kitchen towl and leave at a warm place for 1.5 - 2 hrs for it to double in size. This is the second proofing. More than the time the doubling in size is important.

The filling

6. When the dough is almost twice, you can start making the filling in another bowl. Mix all the ingredients (except the cheese) in the bowl. It should look like a spread.

7. Once the dough has doubled, unwrap it and punch down the air gently. Now divide the dough into two halves.

8. Roll each half into a flat oval about 1" in thickness .

9. Spread the butter filling over it and then grate the cheese cube over it (1 cube per roll)

Rolling it Up

10. Now Roll the dough into a cylinder and cut into equal pieces with a sharp knife.

11. Grease you baking dish with butter/oil and place the pinwheels on the baking dish.

Ready to be Baked

12. Cover with cling film and keep for another 15-20 mins for re-proofing. It will rise some more and look fluffy

13. Preheat you oven at 200 degrees Celsius

14. After 20mins are done. Gently brush some milk over the pinwheels (milk-wash).

15. Bake at 180 degrees Celsius for 22-25 minutes till the surface looks golden.

16. Serve Hot.

It goes every well with Soup and you also add some Grilled Chicken to the Menu.
Bon Appétit

Garlic Bread Pinwheels

Instagram Craze and Grilled Ajwaini Prawns

GRILLED AJWAINI PRAWNS

Hiii

INSTAGRAM CRAZE

Its been a crazy last few days...Our employee who helps out with our orders for our e-commerce website decided to go on a long leave, so you can obviously imagine the chaos..Amidst all of that I suddenly got crazy about INSTAGRAM..yes I know the rest of the world has been doing it for years now and I have just started.. So to put it all together I am either working or I am instagramming (I don't think this word even exists lol)..

And obviously there is absolutely no time to cook, still I cannot just cannot have something not favourable on my palate even on those days!! Since I was craving for some prawns the other day N got me some. Since He is allergic to sea-food I had to think of an alternative food also along with the prawns.

So I decided to make something which is SUPER FAST and SUPER EASY and the same ingredients can be used for making Paneer. So here it is



GRILLED AJWAINI PRAWNS (or PANEER)

Prawns

Makes : 20 Medium sized prawns (without the head)

Ingredients

20 Medium sized prawns ( De-veined and head removed)
Salt
Hung Curd - 3 tablespoons
Ajwain (Carom Seeds) - 1.5 tablespoons
Red Chilli Powder - 1/2 teaspoon
Garam Masala Powder - 1/2 teaspoon
Black Pepper Powder - 1 teaspoon
Chat Masala Powder - 1 teaspoon
Juice of 1 whole Lemon
Mustard Oil - 2 teaspoons
Refined Oil - 1 tablespoon

Ingredients

Procedure:

Marinated Prawns

1. Marinate the Prawns with Salt for around half an hour


2. In a separate bowl take all the other ingredients (except the Refined Oil) and Mix very well


3. Spread over the prawns and mix with hand so that all the prawns are properly covered with the marinade.

Lightly Fry the Prawns

4. Keep Aside for second marination for about 1 hour


5. Heat the refined Oil on a non-stick tawa and grill/fry the prawns lightly on both sides.


6. Don't overdo the prawns or they will turn hard (around 1-2 mins each side till its golden in color)


7. Serve Hot with ketchup or chutney

Grilled Ajwaini Prawns .. Served Hot

NOTE: Procedure is exactly same for Paneer
Thanks for taking out time to read!! Ciao!

The Joy of Baking Muffins - Raisin and Choco-chip Vanilla Muffins

RAISIN AND CHOCO-CHIP VANILLA MUFFINS

Ingredients

Who doesn't love Muffins...The very smell of one makes me drool..And when I started Baking  I realised that baking 'Muffins' was one of the easiest things to do..extremely simple, no frills and can be done without even using an electric or a hand mixer..What now, me being 'The Lazy Cook', 'Muffins' became my favourite things to bake!

When it comes to baking I can close my eyes and trust Stephanie's (from Joy of Baking) recipes. They are all full proof and have never let me down till now!! I have adopted her recipe for Choco-chip Muffins here though the quantities vary according to my requirement. I wanted Choco-chips but strangely they were out of stock from every possible grocery store nearby so I have used chopped dark chocolate instead and even added some dark raisins!! 

RAISIN AND CHOCO-CHIP VANILLA MUFFINS 

Mixing the Dry Ingredients

Makes: 20 Muffins


Ingredients

200gms unsalted butter, melted and cooled

3 medium eggs

280ml milk (whole or reduced fat)

1 1/2 teaspoons pure vanilla extract

460gms all-purpose flour/Maida

270gms  granulated white sugar

3 teaspoons baking powder

1/4 teaspoon salt

120gms chocolate chips/chopped chocolate

150gms Raisins

Wet Ingredients

Cinnamon Sugar Topping: (Optional)
1 tablespoon granulated white sugar
1/2 teaspoon ground cinnamon

Procedure

Folding the Ingredients together

1. Preheat oven to 375 degrees F (190 degrees C), and place oven rack in the center of the oven.
2. Butter, or line with paper liners, 12 muffin cups.
3. In a large bowl whisk together all the 'Dry Ingredients' the flour, sugar, baking powder, and salt. Stir in the chocolate chips and raisins.
4. In another bowl whisk together the 'Wet Ingredients' the eggs, milk, and vanilla extract.

Filling up the Moulds

5. With a rubber spatula or wooden spoon fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are moistened and combined. (Do not over mix or you will have tough muffins.)
6. Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop.
7. In a small bowl combine the topping ingredients and then sprinkle a little topping on each muffin.

Just out of the Oven

8. Place in the oven and bake for about 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

9. Transfer to a wire rack and let cool for about 5-10 minutes before removing from pan. Can be covered and stored at room temperature for a few days or they can be frozen.

10. Slightly warm it up just before serving.

Cooling over the Wire Rack

Next on my list is Pineapple and Orange Muffins or Carrot Muffins...Hope to catch you soon with any one in my hand!! Thanks for taking out time to read! Byee!

The Smell of Butter Cookies

Hii.. I love to TRAVEL Period..

I work from Home..its was one of the Happiest decisions of my life when I quit my regular job and decided to work from home..Not only I can do what I love, I can also choose when to do it..Since I don't have to go get dressed and be stuck in traffic for hours to reach my office being a WFH (work from home) gives me a lot of time to also do the other things I love like 'Cooking and Baking'..

And the biggest advantage is I and the husband (btw N is also a WFH infact we work together) can plan our vacations before-hand, finish our deadlines and not fear for the leave-application to get rejected..

Now why am I telling you all of this.. Its because last evening I was having this great urge to travel..but since there were no immediate plans it made me feel all the more desperate..So the easiest solution was to do something else which I love to let my mind be at peace.. (Yes, I always find some excuse to bake hehe)

So I pop open the refrigerator and spot some unused butter!!!! What next.. I am in the kitchen preparing the dough for my 'Plain Butter Cookies'.. I have taken this recipe from Stephanie's  'Joy of Baking'.. I let go of the nuts part of it because I prefer the Plain Butter Cookies and also I adjusted the quantities of the ingredients according to the amount of butter I had.. Here I am putting up the quantities I used..

PLAIN BUTTER COOKIES

Plain  Butter Cookies

Makes: Around 35-38 biscuits

Note: The cookie dough needs to be refrigerated overnight

Butter ( Unsalted and Salted)

Ingredients:

150 gms Butter at room temperature (I used 50 gms White Unsalted Butter and 100 gms Salted Butter)

90 gms granulated white sugar

1 large egg

1 teaspoon pure vanilla extract

180 gms All Purpose Flour / Maida

1/4 teaspoon salt - ONLY if your entire butter is UNSALTED

Procedure:

Sugar and Butter

1. Take the Butter (at room temperature) and beat it with an stand/hand mixer till smooth.
2. Add the granulated white sugar and beat the butter and sugar until light and fluffy. 
3. Beat in the egg and vanilla extract. 
4. In a separate bowl, whisk  the flour and Salt (if you are using only Unsalted Butter)
5.  Gradually add the flour mixture to the creamed mixture and beat just until incorporated.
   
6. Divide the dough in half and shape each half into a log (round or square) that is about 1 1/2 inches (4 cm) in diameter. Wrap each log in plastic wrap and place in the refrigerator until firm (preferably overnight)
7. Once the log is firm, with a sharp knife, slice cookies about 1/8 - 1/4 inch thick.
8. Preheat oven to 350 degrees F (180 degrees C).
9. Lightly butter the baking sheet or Line it with parchment paper. Place the cookies on the baking sheet, spacing about 2 inches (5 cm) apart.

   

   Flour

10. Bake the cookies for about 10 minutes, or until the edges of the cookies are golden brown. (Check once in between and don't over bake).
11. Remove from oven and place the cookies very carefully on a wire rack to cool. (Very Important Step) . These cookies can be stored several weeks at room temperature.

Dough ready to be refrigerated

Dough sliced into thing cookies and kept for Baking

After Baking

Cooling on the Wire Rack

The very Smell of these Cookies can lift up your mood.. And so I gobbled up a couple instantly.. That doesn't mean I still don't need a vacation but then atleast I can wait for my next trip with a SMILE on my face and a BUTTER COOKIE in my hand!

Thanks for reading!!