The cookie dough is scooped by the spoonful on to the baking tray to make these irregular-shaped, quick
cookies.
Makes 20
1/4 cup walnuts – crushed, 14 cup raisins (kishmish)
3 tbsp cornflour
1 cup flour (maida) , ½ tsp baking powder
1/3 cup (50 gm) butter – softened at room temp (do not heat butter)
¾ cup powdered sugar
Slightly less than ½ cup milk, approx.
1 tsp vanilla essence
Beat sugar and butter till fluffy. Add essence. Beat well till
mixed.
Sift flour, cornflour with baking powder. Mix walnuts and raisins to flour.
Add this flour to the butter-sugar mixture. Mix gently with a spoon.
Add enough milk to get a dropping consistency. The mixture should be thick or the cookies will spread
on baking. Grease a cookie sheet or a baking tray.
Put a spoonful of the batter on the prepared baking fray, 1” apart, to get irregular cookies. Press any
kishmish on the top lightly. (It burns otherwise!)
Bake for 20-25 minutes in a preheated oven at 160°C/325°F or fill golden and the bottom looks done.
Let the cookies cool in the oven for 15 minutes. Remove from oven. Cool again completely and store
in an airtight box.