Indian Shortbread Cookies (NanKhatai)
Servings
30cookies
Servings
30cookies
Ingredients
Instructions
  1. Preheat the oven to 350°F.
  2. Line a baking tray with parchment paper.
  3. Beat butter and sugar in a large bowl until smooth and creamy.
  4. Add yogurt and beat again until fluffy.
  5. Combine dry ingredients except semolina.
  6. Mix well.
  7. Add semolina and mix well again.
  8. Divide the dough into 28-30 equal portions and roll into balls.
  9. Or, using hands, form long rolls (or long squares) and cut into equal pieces.
  10. Indent center slightly, top with chopped pistachio and press nuts in gently.
  11. Space cookies on pan so they can rise slightly.
  12. We often space them equally on one cookie sheet.
  13. Bake at 350 for 20-22 mins or until light golden in color.
  14. If browning too quickly, reduce heat to 300°F for last few minutes.
  15. Cookies will be soft and firm but will crisp up as they cool
  16. Cool on wire rack.
Recipe Notes

We did not have powdered sugar or ground cardamom, so we placed the cardamom pods in granulated sugar and blended until a castor sugar fineness.

Recipe adapted from my ginger and garlic kitchen.