My old friend was a microwave and a convection oven in one. Given that I regularly use both, I thought it would be a good time to buy a stand-alone oven and a microwave separately. At least then both wouldn’t die on me at the same time. That’s when I discovered that the stand-alone ovens in India are the ones that come with a cooking range or those made especially for modular kitchens!!
Celebrating, and this effort definitely deserves a huge celebration, should have seen me baking some jaw dropping confection but I didn’t. For one thing, I wasn’t sure I was up to something like that it and on the other hand, the need of the hour was something for my daughter’s school snack box or an after school snack. The easiest things to bake are probably snackcakes , muffins and cookies . I decided to go with cookies because my daughter loves them.
And there’s something about coloured sugar sprinkles/ confetti that never fails to raise one’s spirits. I don’t particularly like sprinkles but they do make me smile. So some sprinkles on cookies, and I dare you to tell me these cookies aren’t worthy of a celebration. It’s in the simple things that there’s often the most happiness.
These cookies are eggless but they’re a bit heavy on the butter. But they are butter cookies with shortbread like taste and texture. And I like to believe a little butter never hurt anyone, though you might find it difficult to eat just one! They’re great to carry to school, eat with milk as an after school snack or even for a children’s party. And it doesn’t mean because these cookies have sprinkles, they’re for kids only. I know there are many adults out there who cannot resist some sprinkles magic………
Eggless Sprinkles/ Confetti Cookies
2 1/2 cups all-purpose flour
1/2 cup rolled oats
1/4 cup cornstarch
1 1/2 tsp baking powder
1/2 tsp salt
200gm unsalted butter, at room temperature
1 cup sugar
1 tsp vanilla extract
1/4 cup coloured sugar sprinkles for the dough
1/4 cup coloured sprinkles for decorating
Beat together butter and sugar in a large bowl, until creamy and fluffy. This should take about 3 minutes. Add the vanilla and beat well. In another bowl, whisk together 1 1/2 cups of the flour, the corn starch, the oats and the baking powder to mix well. Add this to the creamed mixture and mix well using a wooden spoon or spatula. In that same bowl (the one in which the flour was whisked), put the remaining 1 cup of flour and 1/4 cup sprinkles and whisk a couple of times to mix. Add this to the cookie dough and mix and lightly knead in to a dough by hand. The dough will be on the dry side and might even seem a bit crumbly. But if you take a little bit of the dough in your palm and press it together it should hold and you should be able to form it into a ball. If not add a tablespoon of milk and knead again. Do not add more or the texture of your cookies will suffer. Take a tablespoon of the dough, use your palm to bring it together and then shape it into a ball. Slightly flatten and then press into a small dish of sprinkles (the other 1/4 cup). Using your palm, press in the sprinkles lightly into the shaped dough. Place the cookie dough round, sprinkles side up, on an ungreased baking sheet. Repeat with dough until it is used up. Bake the cookies at 180C (350F) for 12 to 14 minutes or until the edges of the cookies start turning golden brown. The cookies should be pale in colour.
The cookies will be soft so let them cool on the baking sheet for about 5 to 10 minutes. Then move them to racks and cool completely. Store them in an airtight jar.
This recipe makes 30 to 36 cookies.