Steps to Make Favorite Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice

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We hope you got insight from reading it, now let's go back to ragi, bajra and wholewheat shortbread cookies with pumpkin pie spice recipe. To make ragi, bajra and wholewheat shortbread cookies with pumpkin pie spice you only need 17 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice:

1. Prepare 1/4 cup to 1/2 cup of Powdered Jaggery or Brown Sugar.
2. Use 1/4 cup of Coconut Oil.
3. Use 2 1/2 tablespoons of Hung Yoghurt (Use dairy free yoghurt for vegan version).
4. Take 1 teaspoon of Vanilla extract.
5. Take 3/4 teaspoon of Ground cinnamon.
6. You need 1/2 teaspoon of Ginger powder.
7. Take Big pinch of Ground nutmeg.
8. Take Big Pinch of Ground cloves.
9. Get 1/2 teaspoon of Salt.
10. Provide Big Pinch of Baking Soda.
11. Get 1/2 cup of Sprouted ragi flour.
12. Prepare 1/2 cup of Bajra flour (pearl millet).
13. Get 1/2 cup of - Whole wheat flour.
14. Get 1/2 cup of - Pitted and chopped dates.
15. Provide Small handful of Raisins.
16. Prepare Handful of Chopped cashew small.
17. Take Handful of Chopped almonds small.

Instructions to make Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice:

1. Add the flour(s) into a bowl. Stir in baking soda and salt..
2. In a bowl cream the coconut oil, sugar and yogurt until smooth and creamy. You can use a hand mixer or simply whisk by hand. I whisked it by hand..
3. Add in the vanilla and spices. Mix well..
4. Add the flour into the wet ingredients and mix well. Add chopped dates and nuts and mix thoroughly..
5. Combine well into a soft dough..
6. Cling wrap the dough and chill in refrigerator for 30 minutes..
7. Preheat the oven to 325 degrees Fahrenheit. Remove the dough from the refrigerator. Shape cookies into desired shape. (you can also alternately roll out the dough and make shapes with cookie cutters) Arrange the cookies on a greased baking tray..
8. Bake for 19 to 20 minutes (oven times may vary) or till the edges just start to change color. Cool completely and store in an air-tight container. (don't worry if the cookies are slightly soft after baking, they will harden as they cool down).

These Pumpkin Shortbread Cookies made with browned butter are lightly spiced, the perfect combo of crunchy and crumbly, and full of pumpkin flavor. I drizzled the cookies with a bit of melted chocolate for added visual interest in the photos (and I put instructions for it in the recipe) but they. flour, egg yolks, pumpkin emulsion, spices, sugar, roasted pumpkin seeds, butter, salt, confectioner sugar. They have a nice spice flavor from a blend of different spices. I also add ground pumpkin seeds to the cookie dough. Such a great way to relax after a hard days work.

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