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
Allergenoplysninger: kan indeholde æg, gluten og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
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
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
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
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
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Ca. 2 min.
- 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
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
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
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
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
- 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.
Bevar den gode smag
Store in an airtight container at room temperature.