Last week I made something that I have been wanting to bake for a long time – sweet and salty zeera (cumin) cookies! Making the cookies was an easy process and involved just a few ingredients.
Theses cookies are a little bit salty with a hint of sweetness. They are crispy and golden brown. The cumin seeds give a unique taste and flavor to the cookies. A great little snack to munch on….
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Makes 30 cookies
8 oz. Of butter
4 oz. Of sugar
.35 oz. Of salt
1.5 oz. Of eggs
12 oz. Of all-purpose flour
3 tsp. of cumin
1. Cream together butter and sugar in a large bowl.
2. Gradually add the egg(s), mixing well after each addition.
3. Sift flour and salt into a medium sized bowl. Whisk in cumin.
4. Add dry mixture into butter mixture into two parts, beating until flour is absorbed. Don’t over mix.
5. Shape dough into a disk and cover with plastic wrap. Refrigerate for at least 2 hours.
6. Roll out dough between two pieces of parchment paper. The dough should be ¼ inch thick.
7. Cut out circles out of the dough with a circle cutter.
8. Place cut outs on a baking sheet lined with parchment and sprinkle circles with a bit of cumin to garnish.
9. Bake cookies in a 375 degree oven for 10 to 12 minutes or until golden brown.