Ingredients and method to make Nankhatai
1 cup all purpose flour (maida)
1/2 tsp baking powder
1/2 cup sugar
6 tbsp butter softened
1/2 tsp powdered cardamom (5 green cardamom seeds powdered)
a small pinch saffron (optional)
4 tbsp cold milk
1.Preheat oven to 350 deg F. Line a cookie sheet/ tray with parchment paper and keep aside.
2.Cream butter and sugar together.
3. In a small bowl mix together all purpose flour, cardamom seed powder and baking powder and keep aside. Add this flour mixture to the creamed butter and sugar slowly and mix well.
4.Add the milk one tablespoon at a time mixing well in between, knead gently with fingers to form a dough. Divide dough into equally small lemon sized ball, flatten gently and place on cookie sheet lined with parchment paper about an inch or two apart.
5.Bake for about 18 to 20 minutes or so until lower side is golden and the upper side is creamy golden.
Remove, cool completely and store in an airtight container.
Yields approx 18 cookies.
1 cup all purpose flour (maida)
1/2 tsp baking powder
1/2 cup sugar
6 tbsp butter softened
1/2 tsp powdered cardamom (5 green cardamom seeds powdered)
a small pinch saffron (optional)
4 tbsp cold milk
1.Preheat oven to 350 deg F. Line a cookie sheet/ tray with parchment paper and keep aside.
2.Cream butter and sugar together.
3. In a small bowl mix together all purpose flour, cardamom seed powder and baking powder and keep aside. Add this flour mixture to the creamed butter and sugar slowly and mix well.
4.Add the milk one tablespoon at a time mixing well in between, knead gently with fingers to form a dough. Divide dough into equally small lemon sized ball, flatten gently and place on cookie sheet lined with parchment paper about an inch or two apart.
5.Bake for about 18 to 20 minutes or so until lower side is golden and the upper side is creamy golden.
Remove, cool completely and store in an airtight container.
Yields approx 18 cookies.
