Brown Sugar Cookies

The butter cookies recipe which I posted earlier (one of my earliest posts in this blog) is a recipe which I follow exactly. But there are times when you do not have all the ingredients and you try to make something worthwhile using the ingredients you have. This is one such experimental recipe. I must confess that the measurements here are just approximate. There was a little brown sugar leftover from the blondies, so used them up.  Also there was no butter available, so used ghee instead. Again, I didn't want to use too much ghee, so I used a little milk for binding the dough together.

Ingredients:

1. Flour - Atta or Maida - 1 cup ( 200 ml)
2. Brown sugar - 1/3 cup ( More brown sugar will make the cookies gooey)
3. Powdered sugar - 1/3 cup
4. Ghee/melted butter - 1/3 cup
5. Milk - 2-3 tsp.
6. Baking soda - 1/4 tsp.
7. Vanilla essence - 1/2 tsp.

Procedure:

1. Sieve together flour and baking soda.
2. In a bowl mix the flour,  brown sugar, powdered sugar, ghee, vanilla essence and mix well.
3. The dough will be coarse and will not bind together. Add very little milk, just enough to bind together the flour. The dough should not be pasty and should not stick to fingers when rolled. If it is pasty, add a little more flour and knead.
4. Preheat the oven at 200 degrees C.
5. Make small balls (like for chapatis) out of the dough and flatten them lightly like patties (around 1&1/2 inch diameter).
6. Place them on a baking tray with space for expansion (cookies can double in diameter and flatten out a little) and bake for 12-15 minutes at 200 degrees C. till the edges turn brown.
7. Cool the cookies in open air. Once they cool, they will become crisp (unless of course the amount of brown sugar is high, in which case they can be enjoyed as gooey cookies).

This measurement made around 25 cookies and took 3 batches of baking.