Step-by-Step Guide to Prepare Any-night-of-the-week Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, ragi, bajra and wholewheat shortbread cookies with pumpkin pie spice. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have ragi, bajra and wholewheat shortbread cookies with pumpkin pie spice using 17 ingredients and 8 steps. Here is how you can achieve that.

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

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

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