Skip to main content

Indian Shortbread Cookies (Nankhatai)

Ingredients   

  • 1 cup all purpose flour/maida
  • 1/2 cup room temperature butter
  • 11/2 cup powdered sugar or 1/2 cup fine granulated sugar (see notes)
  • pinch of baking soda
  • 1/8 tsp salt
  • 1/2 teaspoon cardamom powder
  • 2 tsp Rose water

Directions  

  1. . Preheat oven to 350℉
  2. . In a bowl add butter, baking soda, powdered sugar and beat until it is light and creamy around 3 minutes on low speed or until sugar is completely incorporated
  3. . Add flour, salt, cardamon powder, and rose water and gently knead to form a dough
  4. . Roll into a log, wrap in Saran Wrap and freeze for 15 minutes
  5. . Remove from freezer, remove Saran Wrap  and cut it into equal size disks and arrange them on baking tray 2 inch apart
  6. . Bake for 15 minutes. Remove from oven and allow cookies to cool on a   cooling rack.
  7. . When you take cookies out of the oven they might still look soft but they will get crispier as they cool down.
  8. . Store in an air tight container
  9.         

Notes: I have tried both granulated and powdered sugar. The texture is slightly different but both taste equally good

Recipe developed by Shamilla Yeary for The Cultured Cup

   

Copyright The Cultured Cup

Comments

Be the first to comment.
All comments are moderated before being published.