Cooking web notes

Cilantro's Global Kadai is a new food blogging event to show us the global cuisines as Indianized version..Whenever i wanted to prepare some International dishes, sometimes i try to modify them according to my taste buds by adding some indian spices or ingredients to enjoy those indianized international dishes...When Cilantro announced her new blog event, i was really happy to try out her january's month challenge where she choosed chocolate mexican wedding cookies, immediately my tiny mind went on searching to turn out the traditional chocolate mexican wedding cookies as indian version..I choosed cashews instead of pecans, instead of cinnamon powder i used cardamom powder & cloves powder,else i followed the original recipe went for...Obviously this indianized chocolate mexican wedding cookies goes to Cilantro's Global Kadai Event...


1cup Butter (room temperature)
1/2cup Confectioner's Sugar
1+3/4cup All purpose flour
1cup Cashew powder (i grounded the whole cashews as powder)
1/2cup Chocolate pieces (grated)
1/2tsp Cardamom powder
1/4tsp Cloves powder
1tbsp Vanilla extract
1pinch Salt
1/2cup Confectioner's sugar

In a large bowl, beat together the butter and sugar until they turns soft and fluffy, add the vanilla extract..in an another bowl, combine the all purpose flour, cashew powder, grated chocolate pieces, cardamom powder,salt & cloves powder and mix well..add the creamed mixture to the dry ingredients and turn everything as dough, wrap the dough in plastic wrap and chill the dough for an hour atleast..



Preheat the oven to 325F, shape the dough into 1-inch balls, place those shaped balls over a baking sheet and bake for 15 to 18minutes until the cookies are firm..cool for a minute on the baking sheet, then transfer to a wire rack..While the cookies are still warm, sift the confectioner's sugar over cookies or roll them until the cookies get well coated with confectioner's sugar..