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| photoed by A. Rajan |
Christmas and New Year's sweets have spoilt me rotten. My over-indulgence --in eating all the confectionery-- certainly made me gain few pounds and opened up my taste buds more for cookies, Belgian cookies, etc.
I particularly liked Indian cookies --called Nankhatai-- for its buttery goodness and beautiful crumbly crusty texture. I failed miserably first time when I made it.
I craved for it again to continue Christmas spirit into 2018, and thought I must try again, and see how it turns out. One must not give up, eh?
Ingredients 1 cup of organic all-purpose flour ¼ tsp of baking soda ¼ tsp of cardamom powder a pinch of himalayan salt ¾ cup of powdered sugar ¾ cup of softened butter a few pistachios or slivered almonds
(makes about a dozen cookies or more) How to make it?
- Using a wire whisk or electric beater, whisk the softened butter and powdered sugar together for about 10 minutes till it becomes light and a little fluffy.
- Now add flour, baking soda, cardamom powder, salt into the butter mixture and
- Fold the mixture gently.
- Once done, combine all the ingredients to form a dough without over kneading it.
- Now make small balls with the dough and
- Place it on baking sheet, and flatten them a little bit.
- Place a pistachio or slivered almond pieces in the middle of a raw cookie.
- Place in a preheated oven at 350 degrees for about 15 minutes.
- Once the cookie starts browning a little bit, just remove it from the oven, and let it rest. It's cooked, so you need not worry. It will have a nice crunchy texture.
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| photoed by A. Rajan |
P.S. If you feel you are not able to form a dough with the mixture, then add a little milk and a little softened butter to it. It should work just fine to get it all together.
Just as a variation, you can make a savoury cookie by adding spices, caraway, cumin seeds, etc. Cooking is all about experimenting. Try it, and let us know about your experiments as well.
--A.R.
