Category Archives: cookies

Tis the Season …. for Airplane Cookies

Happy Holidays!

It is that time of the year…

I had some left over toffee bits and dark chocolate chips and went looking for a recipe that I could use. This year’s airplane cookies are loosely based on this recipe. As always I improvised and this is how I made mine.


2 cups whole wheat pastry flour

1/2 brown sugar

1 stick butter

1/4 tsp baking powder

1/4 tsp salt

1 tsp vanilla essence

1 egg substitute

1/2 cup toffee chips

1/2 cup dark chocolate chips

Pre-heat oven to 350 degrees.

Mix dry ingredients in a large bowl.

Whisk together butter, sugar, egg substitute, vanilla essence with a wooden ladle in a separate bowl.

Mix dry and wet ingredients. Add toffee and chocolate chips. Use water as needed. Mix well.

Roll out the dough on a flat surface and shape cookies using airplane cookie cutter. Layout cookies on parchment paper in an oven safe pan. Bake for 10-12 minutes.

Cool on a rack. Eat as is or decorate with some icing. Yummy!

Toffee Chip Airplane Cookies

Line up & Wait

It’s that time of the year … for Airplane Cookies!

I have been wanting to use toffee for sometime and had picked a bag of them some time back. So the choice this year was easy. I went looking for an egg free toffee cookie recipe and I wasn’t disappointed. The shapes didn’t work out perfectly, but the taste was still delicious. My recipe is loosely based on this one. Here’s how I made mine.


2 cups whole purpose flour

1/2 stick butter

1/2 cup sour cream

1/2 cup sugar

1/2 cup brown sugar

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 cup toffee bits

1/4 cup water

chocloate icing for decoration

Preheat oven to 350 degrees.

Mix sugar, butter and sourcream and whip until well mixed. Meanwhile mix other dry ingredients. Combine everything. Roll out batter using additional flour to prevent sticking. Using airplane cookie cutters cut into desired shapes.

Lay out cookies on a baking plate lined with parchment paper. Bake for 20-22 minutes until cooked. Cool. Decorate with some chocolate icing if desired. Else can also add chocolate chips along with toffee bits.

Enjoy with a hot cuppa tea!

Happy Holidays!

Airplane Cookies are here!

Hold Short and Wait

That’s how I have felt this year.

I wish it was otherwise. But I am so thankful for everyone who was sane, showed empathy, and  compassion for their fellow Americans.

I did not fly this year.  I was willing to hold short and wait for my fellow countrymen as we figured out the unusual times we were going through. 2021 will continue these challenges. And I will continue to support whatever is safe to get us through these troubling times.

So while we hold short and wait, here are some cookies to celebrate the holidays and bring in 2021


2 cups Blanched Almond Flour
1/4 cup Maple Syrup
1/4 cup Coconut Oil
1 tsp Cardamom powder
2 tbsp. Orange Zest
1 tbsp. Lemon Zest
1/2 tsp baking powder


1 cup granulated sugar
Juice of one orange
1 tsp vanilla essence

In a bowl, mix almond flour, baking power, orange zest, lemon zest, cardamom powder, coconut oil,  coconut oil and maple syrup.

Refrigerate the mix for 30-60 minutes.

Preheat oven to 350 degrees.

When ready to bake, layout dough between parchment sheets, roll and cut with airplane cookie cutters and layout on a baking sheet.

Bake for 10-12 minutes until golden.

Decorate with desired icing.

Airplane Cookies have Arrived & Departed!

It has been a while since I posted here. Not that I haven’t been cooking new recipes, but just no time to take pictures and post. I hope to start doing this more often as I ramp up my effort to clean eating and fitness in the new year!

As has been the tradition the past few years since I purchased my Airplane Cookie Cutters, I baked Airplane Cookies for the holiday party at work again.  As always  I kept track of recipes that sounded interesting and selected the one I wanted to try.

This year there were two that came close, and I almost thought I would try both. The first one that caught my eye was the Almond and currant Christmas Cookies. They looked delicious! And then there was the Hazelnut, Cocoa Nibs and Cardamon Cookies. Yummy!

I went with the Almond and Currant Christmas Cookies. I made very minor changes to the recipe. The only changes I made were I used only egg whites instead of egg yoke and I replaced currants with dried cherries. You can find the original recipe here.

Overall I was very happy with the result!Happy Holidays!

Airplane Cookies have Landed!

Happy Holidays!

Each year, I try a different recipe. This year I made two different varieties: one almond flavor repeating Ronit’s cookie recipe from last year that I really liked and a chocolate version following this brownie roll out cookie recipe.

I did not make any changes to the recipes, other than using an egg substitute in each.

Both turned out great and perfect for the office holiday party!

See Also:

It’s Time for Limited Edition Airplane Cookies
Tis’ The Season for Airplane Cookies
Airplane Cookies are here!
Time… for Airplane Cookies
Fly me to the Moon

It’s Time… for Limited Edition Airplane Cookies!

Happy Holidays!

Once a year, I bring out my airplane cookie cutters, scour the web for a good cookie recipe and off I go. This year, Ronit made it all too easy with her Cut out Almond Butter Cookies. The moment I saw it, I knew this was it.


I made no changes other than to dip some of my cookies in chocolate and add some sprinkles.


This might be one of my best airplane cookies so far.

See Also:

Tis’ The Season for Airplane Cookies
Airplane Cookies are here!
Time… for Airplane Cookies
Fly me to the Moon

Best of 2015

I had a lot of fun in 2015 trying new recipes from around the world. There are many keepers in the list that i cooked over and over again, and I expect, will continue to do so.

Here are some of my most favorite recipes…



Baked Bajji

Baked Vada



Quinoa Dosa

One-pot Mexican Quinoa

Mango Poha

Quinoa Vangi Bath

Cranberry Poha



Cauliflower, Kale, Chickpea  Curry Pot

Black-Eyed Peas and Greens with Navrattan Spices



Anise Flavored Kumquat Marmalade



Sun-dried Tomato and Jalapeno Hummus



Edamame and Zucchini Wraps



Zucchini and Yellow Tomato Gratin

Spaghetti Squash Casserole

Spaghetti Squash Burrito Bowl



Pumpkin Payasam

Cherry Swirl with Dark Chocolate & Cherry Bits




Farro and Sun-dried Tomato Foccacia

Cherry and Cardamon Cake

Vegan Pumpkin Bread

Airplane Cookies



Watermelon Cooler



Tomato in Yogurt Sauce

Eggplant Curry with Onion



Cherry and Avocado Salad



Honey and Sriracha Roasted Brussels Sprouts



Vibrant Beets Soup

Mediterranean Grain Soup



Amaranth Upma

Amaranth Dosa

Spicy Chickpea and Brussels Sprouts Soup

Valor Papdi Bean

Baked Bajji

Edamame and Zucchini Wraps

Quinoa Upma

Mango Carrot Muffins



Tis’ the season… for Airplane Cookies!

Believe it or not, December is here… and Christmas is just around the corner. And it is the one time of the year, I bake cookies!  At least the last 3-4 years, since I got my airplane cookie cutters 🙂


Each year, I try a new recipe. This year’s recipe was adapted from here.


3 1/4 cup  flour
1 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
1 tsp nutmeg
1 tsp cardamon powder
1 tsp rose essence
1 egg
1/2 cup butter (1 stick)
1/2 cup sour cream

In a large bowl mix flour, baking soda, baking powder, nutmeg, salt and cardamon powder. In a separate bowl, whisk together sugar, egg, butter, sour cream and essence.


Mix dry and wet ingredients and roll into a ball. Refrigerate for 3-4 hours.

Pre-heat oven to 350 degrees F.

Roll out the cookie dough into a ball of 1/4 in thickness. Use desired cookie cutter and create fun holiday spirit cookies.


See Also:

Airplane cookies are here

Time for Airplane cookies

Fly me to the moon

Airplane Cookies are here

Tis the time …. for airplane cookies

I was not much of a cookie baker until I got my pair of airplane cookie cutters!

IMG_3109Here is this years recipe, adapted from this one.


340g all purpose flour
170g brown sugar
110g butter
1/4 cup maple syrup
1 tsp baking soda
1 tsp cinnamon powder
1 tsp ginger powder
1 tsp orange essence
1 large egg

Pre-heat oven to 375 degrees.

Mix all dry ingredients. Set aside. Whisk egg, sugar, butter and syrup. Fold in dry ingredients and mix well. Add orange essence and mix well.

ac1Divide dough into 4 parts. Roll out, cut using your favorite cookie cutter. Lay out in rimmed baking sheets and bake for 12-14 minutes.

Use light brown sugar and golden syrup for lighter colored cookies. If you like orange, the aroma in your kitchen as you bake this will be heavenly!

As always enjoy with a good cuppa tea.

ac2Happy Holidays!

See Also:

Time… for Airplane Cookies
Fly me to the Moon

Time…. for Airplane Cookies

Each year, since the last two years, i.e., since I bought my airplane cookie cutter, I have taken to baking airplane cookies during the holidays. This year, I think has been the best so far. All my airplane cookies baked intact. You can find the recipe I used this year here.


I grew up with Chand ( moon) biscuits. They were the perfect tea biscuits. I loved to stop over at the bakery at the end of my street to pick some up on my way home. I tried making some this year. Here’s how I made some this year…


200 grams maida or all purpose flour
75 grams powdered sugar
125 gm butter
1/4 tsp baking powder
1/4 tsp baking powder
1/2 tsp vanilla essence

Whisk everything together . Make into a ball and roll out with the rolling pin. Cut with a circular tool into crescent moons.

Meanwhile, preheat oven to 350 degrees Fahrenheit degrees. Bake for 15 minutes. Enjoy with a hot cup of tea!


Almost Delicious! Next time I think I will leave out the baking soda and add the milk powder suggested here.

Have a happy and safe holiday season!