Lime-vanilla Sprinkle Cookies

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• 1/2 cup all purpose flour
• 1/2 Cup almond flour
• 4 tbsp (30 g) cornstarch
• 1/4 cup powdered sugar
• 1 tbsp lime juice
• 1 tsp vanilla paste
• 1/2 tbsp Lime zest
• 1/2 cup (113 g) unsalted butter, room temperature
• 2 tbsp sprinkles
• 1/2 cup sprinkles to roll on log

1. In a medium bowl, whisk together all-purpose flour, almond flour, cornstarch.
2. In a separate bowl, add sugar, vanilla, lime juice and lime zest. Whisk the butter and sugar together until light and fluffy. Add in dry ingredients and mix until just incorporated. Fold in sprinkles.
3. Wrap the cookie dough in plastic wrap/butter wrap and roll until the dough is a log that is 2 inches wide. Freeze for 1 hour.
4. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
5. Spread the sprinkle onto a baking sheet. Take the cookie dough log and roll the sides into the sprinkles so that it's completely coated.
6. Slice the cookie dough into 1/2 inch thick slices using a sharp knife. Place the sliced cookies onto the baking sheet 2 inches apart. Bake for 12-15 minutes or until the edges just start to brown. Cool for 5 minutes and then transfer to a rack to cool completely. Store in an airtight container for up to 2 weeks

Ingredients

• 3/4 cup Kesar Mango Puree
• 1/2 tsp rose water
• 1/2 tsp fresh ground cardamom
• 1 tsp fresh lemon juice
• 1 tsp corn starch
• White chocolate melting wafers   (I used Ghirardelli white chocolate wafer) 
• Dark chocolate melting wafers   (I used Ghirardelli white chocolate wafer) 
• Fresh flowers petals or dried petals to garnish

Instructions

1. In a small sauce pan over low heat add mango puree, rose water, cardamom, corn starch and lemon juice. Stir well. keep stirring for 6-8 minutes on medium heat. Turn off stove. Pour mixture into a bowl and cool to room temperature. Once cooled, spoon the mixture into a piping bag or sandwich bag and snip off a small piece of the corner.
2. Melt white chocolate melting wafers in the microwave in 15 second increments, making sure to stir between each increment until all melted.
3. Melt dark chocolate melting wafers in the microwave in 15 second increments, making sure to stir between each increment until all melted.
4. Put flower petals in each mold so they pop up on top.
5. Pour melted white chocolate into few molds and dark chocolate into few molds until it is full and then flip the mold upside down over a baking sheet and tap out any excess chocolate. Flip the mold over and use a spatula to level off and remove any excess chocolate. Put in fridge to set for 2-3 minutes. Pipe in the mango filling until it almost reaches the top. Pour more chocolate on top to seal and level off and remove excess with a spatula. Pop in fridge until the chocolate has set. The chocolate should easily release from the mold.
6. This will made delicious desert for get together.

• Ingredients For kalakand
  2 cup grated paneer
  1/2 cup milk
  1 cup mango pulp
  2 mongo chunks
  Condensed milk( to adjust sweetness if needed)
  Process:#
  Add milk and let it warm up,
  Add paneer and let it soften up for 5-10 mins
  Add mango pulp and mango chunks let it cook and evaporate all liquid
  Give it a taste as if mangoes are sweet no need to add sweetened condensed milk.
  If you are adding condensed milk let it cook and evaporate.
  Once done keep it in a fridge.
  
• Tart ingredients:
  1 cup pecan
  1 cup pistachio
  1/2 cup coconut flour
  1/2 cup condensed milk
  5tbsp butter 

•  Process:
  Put all ingredients in blender and blend it.
  Mold it in a mini tart tray
  Bake it for 8-10 mins on 350F
  Let it cool down
  
• Assemble:
  Take a nut base and toll kalakand into shape that fits into tart base. Take few fresh mango slices and almonds and decorate the top.