Nankhatai, Cookies Form India

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter or 1/2 cup ghee
• 1/2 cup powdered sugar
• 1/4 teaspoon cardamom powder
• 1/2 teaspoon baking powder
• 1 pinch salt
• pistachios, raisins, cashews, almond, for garnish

Recipe

• 1 take a mixing bowl with the room temperature butter in it, add the powdered sugar to it and cream together till the mixture becomes light and fluffy.
• 2 sift all the dry ingredients (flour, cardamom powder, baking powder and salt) into a separate bowl.
• 3 add this to the creamed butter mixture little at a time and keep mixing. knead it to form a soft dough. cover the dough and let it rest in the refrigerator for 10-15 minutes.
• 4 preheat the oven to 300 degrees f (150 c). make small gooseberry sized balls of the dough. smooth the balls by rolling in between your palm, you can also use a cookie cutter to shape the cookies.
• 5 place each ball in a cookie sheet leaveing some space in between as the cookies will expand when it bakes.
• 6 press a pistachio or raisin or cashew or almond on top of the balls gently.
• 7 bake at 300 degrees for 12-15 minutes until the bottom of the cookies turn light golden brown.
• 8 remove from the oven and gently transfer the cookies to a cooling rack. the cookies will be very soft at this stage.
• 9 after it cools completely, store in an air tight container for up to a month. serve as a snack with a cup of tea.