Indian Jumanas

下ごしらえ

材料

作り方

手順

1. 1

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

   約5 分

   調理のヒント： 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.

   約2 分

   調理のヒント： 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.

   約3 分

   調理のヒント： 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.

   約2 分

5. 5

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

   約1 分

   調理のヒント： 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.

   約2 分

   調理のヒント： 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.

   約5 分

   調理のヒント： 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.

   約10 分

9. 9

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

   約15 分

   調理のヒント： Letting them set on the hot pan for a few minutes helps them firm up so they don't break when you move them.