Nankhatai

Also known as Indian-style shortbread cookies.

This Christmas, just like any other household, we wanted to bake cookies! Nankhatai is a delicious Indian-style egg-less shortbread cookie that can be enjoyed this time of year and year-round as well. When we made it, we used almonds as a topping, but this can be replaced by jelly or pistachios!

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Makes 15 cookies.

Ingredients:

• 1 cup maida (all-purpose flour)

• 1/2 cup ghee

• 2 tbsp fine semolina

• 1/2 cup powdered sugar

• 1 tsp cardamom powder

• 1/4 tsp baking powder

• 1/4 tsp baking soda

• 2 tbsp milk

• topping of choice

Method:

1. Preheat oven to 300° F.

2. Using a whisk or electric mixer, cream ghee until light and fluffy.

3. Add powdered sugar (regular sugar can be blended in order to make powdered sugar)

4. Whisk well, and add rest of the ingredients except your topping slowly and knead into a soft dough.

5. Form small dough balls, press gently between palms, and place topping in the center.

6. Place all cookies on baking sheet and bake in oven for 18-20 minutes.

7. Serve cookies at room temperature and enjoy!