Milk Street Digital Class: Spice Up Your Holiday Cookie Box with Hetal Vasavada

What’s on the Menu:
-Lemon Coriander Snickerdoodles
-Anise and Almond Viennese Cookies
-Besan ki Burfi Rice Krispies

Rice Krispies with plenty of cardamom and ghee. Snickerdoodles spiked with lemon zest and coriander. And Viennese butter cookies that get an upgrade care of one particularly under-rated ingredient. These sweets don’t skimp on spices—and that’s why they are beloved treats for Hetal Vasavada, author of the cookbook “Desi Bakes.” At this pre-recorded livestream class with Hetal, you’ll learn how the key technique of Indian besan ki burfi inspired her nutty, grown-up spin on Rice Krispies. We’ll draw on nimbu pani, a bright and lemony drink enjoyed during India’s hottest months, to make a marbled snickerdoodle cookie that employs a transformative technique to amplify the aroma of the lemon zest. Plus, you’ll pair that lemon with its favorite spice—even though it’s one that might sound strange in a cookie. And you’ll give butter cookies a breath of fresh air with the addition of the spices of your choice, like anise, cinnamon, chai masala or cardamom. In addition to playing with an array of Hetal’s favorite spices, you’ll also enjoy using three distinct techniques to make these three sweets: one tray bake, one rolled cookie and one piped cookie.