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

Pearl millet cookies recipe a soft buttery cookie made with bajra or pearl millet flour. These cookies needs no rising agents still comes out so well perfect. These are simple shortbread cookies with a few ingredients and spiced with fall spices.

Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice is something that I’ve loved my entire life.

To get started 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 cook that.

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

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

Pecan Shortbread Cookies made perfect for fall with addition of pumpkin pie spice. Made with few simple ingredients, these will be your new favorite fall treat! These pecan shortbread cookies are exactly how a shortbread should be - so buttery and delicious. These Pumpkin Shortbread Cookies made with browned butter and pumpkin puree are lightly spiced, the perfect combo of crunchy and crumbly, and full of pumpkin flavor.

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)

When I started planing recipes to share this fall, one of the first things I wanted to make was pumpkin shortbread cookies. Press crust into the prepared baking dish in an even layer and set aside. I substituted whole wheat pastry flour for the regular all-purpose flour. I ended up with delicious, fluffy, whole wheat cookies. Added more spice than is called for.

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