Nankhatai, Cookies Form India

Recipe by Annacia
READY IN: 27mins
YIELD: 1 dozen




  • 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.
  • Sift all the dry ingredients (flour, cardamom powder, baking powder and salt) into a separate bowl.
  • 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.
  • 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.
  • Place each ball in a cookie sheet leaveing some space in between as the cookies will expand when it bakes.
  • Press a pistachio or raisin or cashew or almond on top of the balls gently.
  • Bake at 300 degrees for 12-15 minutes until the bottom of the cookies turn light golden brown.
  • Remove from the oven and gently transfer the cookies to a cooling rack. The cookies will be very soft at this stage.
  • After it cools completely, store in an air tight container for up to a month. Serve as a snack with a cup of tea.