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Indian Jumanas

A classic soft, cake-like cookie with a tender crumb thanks to the addition of sour cream. Spiced with a hint of nutmeg, these simple cookies are delightfully comforting and bake up light and fluffy rather than crisp.

En original opskrift af Forkin

Tid i alt
45 min.
Portioner
6
Sværhedsgrad
Mellem
Pr. portion
576 kcal
Vegetarisk

Allergenoplysninger: kan indeholde æg, gluten og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Indian Jumanas

Klargøring

Ingredienser

  • 150 gunsalted butter, softened
  • 200 ggranulated sugar
  • 2 stk.large egg
  • 1 tsk.vanilla extract
  • 120 mlsour cream
  • 330 gall-purpose flour
  • 1 tsk.baking soda
  • 0,5 tsk.salt
  • 0,5 tsk.ground nutmeg

Udstyr

baking sheet · parchment paper · mixing bowl · electric mixer · spatula · cooling rack · whisk · oven

Fremgangsmåde

Trin for trin

  1. 1

    Preheat your oven to 190°C (375°F) and line a large baking sheet with parchment paper.

    Ca. 5 min.

    Kokkens note: Lining the baking sheet prevents sticking and makes cleanup much easier.

  2. 2

    In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground nutmeg.

    Ca. 2 min.

    Kokkens note: Combining the dry ingredients first ensures the leavening and spices are evenly distributed throughout the dough.

  3. 3

    In a separate large bowl, use an electric mixer to beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.

    Ca. 3 min.

    Kokkens note: This step, called creaming, incorporates air into the dough for a lighter-textured cookie.

  4. 4

    Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

    Ca. 2 min.

  5. 5

    Stir in the sour cream on low speed until just combined.

    Ca. 1 min.

    Kokkens note: The mixer may splash, so start on the lowest speed.

  6. 6

    Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix.

    Ca. 2 min.

    Kokkens note: Stop mixing as soon as you no longer see streaks of flour to avoid developing too much gluten, which can make cookies tough.

  7. 7

    Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving about 5cm (2 inches) of space between each cookie to allow for spreading.

    Ca. 5 min.

    Kokkens note: You may need to bake in two batches depending on the size of your baking sheet.

  8. 8

    Bake for 8 to 10 minutes, or until the edges are lightly golden and the centers are set and appear matte, not shiny.

    Ca. 10 min.

  9. 9

    Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

    Ca. 15 min.

    Kokkens note: Letting them set on the hot pan for a few minutes helps them firm up so they don't break when you move them.

Pr. portion

Næringsindhold

46%Score
Kalorier
575,9kcal
Protein
8,4g
Kulhydrat
76,1g
Fedt
26,7g
Kostfibre
1,5g
Sukker
34,4g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

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Opbevaring

Store in an airtight container at room temperature.