Nankhatai, Cookies Form India
![photo by Baby Kato](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/48/21/88/picgANPk9.jpg)
photo by Baby Kato
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/40911459/iZqxvtIoTIyK3r65G8uk_Baby%2520Kato%252C%2520Icy%2520%2526%2520Brutsky.jpg)
![photo by Baby Kato](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/48/21/88/pic1dyCGq.jpg)
- Ready In:
- 27mins
- Ingredients:
- 7
- Yields:
-
1 dozen
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
directions
- 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.
Questions & Replies
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