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More cookie recipes

More fat - flatter and chewier to crispier cookies.
Less fat - puffier and more cake-like cookies.

Flours with a high protein content like bread and all-purpose flour - flatter, darker, and more crisp.

White sugar - crispy.
Brown sugar or honey - chewy.
Less sugar - puffier.

Baking soda - cookies will brown in the oven.
Baking powder - puffier and lighter in color.

Cookie dough that is chilled before baking will hold its shape and produce a slightly puffier cookie

Almond Cookies


  • Preheat the oven to 400°F;
  • Whip untill fluffy 1 stick (4oz) softened butter with 1/2 cup sugar;
  • Combine but do not overmix with:
    • 1 cup all-purpose flour;
    • 1/2 cup ground almonds;
    • 1/4 tsp salt;
  • Roll into 20 balls;
  • Slightly flatten balls onto an ungreased biscuit sheet;
  • Press a blanched almond in the centre of each cookie;
  • Refrigerate for 15 mins;
  • Bake for 5-8 minutes or until golden around the edges;
  • Allow to cool before serving.

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