Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, ragi, bajra and wholewheat shortbread cookies with pumpkin pie spice. It is one of my favorites. For mine, I will make it a little bit tasty. 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 foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice is something that I have loved my entire life. They are fine and they look fantastic.

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

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. Prepare 1/4 cup Coconut Oil
3. Make ready 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. Get 1/2 teaspoon Ginger powder
7. Prepare Big pinch Ground nutmeg
8. Prepare Big Pinch Ground cloves
9. Prepare 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. Take 1/2 cup - Whole wheat flour
14. Take 1/2 cup - Pitted and chopped dates
15. Take Small handful Raisins
16. Take Handful Chopped cashew small
17. Prepare Handful Chopped almonds small

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. A simple shortbread cookie that is yummy and best served the same day. The glaze makes it sweeter, but could easily be left off!

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)

Luckily, though, I made this Pumpkin Shortbread last week. And it totally seems pioneer-y In a bowl whisk together flour, pumpkin pie spice, cornstarch and salt. 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. When I started planing recipes to share this fall, one of the first things I wanted to make was pumpkin shortbread cookies. Make sure to space the cookies evenly, as they will spread a bit.

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