Cookies are always loved by my family, whether it is plain cookie, butter cookie or chocolate. Even I grew up having cookies with warm milk or coffee after school. There are hundreds of varieties of cookies. But the one which am baking today is Indian buttery cookies- Nankhatai. These eggless cookies are loved by all ages.
Many make these cookies with besan / gram flour or wheat flour or Maida. Each has it own taste.
For week 4, day 2 of BM 36 am here with these Eggless Buttery cookies- Nankhatai.
We need:
Maida / All purpose flour 1 cup
Unsalted Butter 4 oz / 1 stick
Baking powder 1/2 spoon
Cardamom powder 1/2 spoon
Powdered sugar 1/2 cup
Salt 1/4 spoon
Crushed pistachio 2 spoons
Method:
Let butter come to room temperature( nice and soft).
Now add powdered sugar to butter and mix well with spatula till nice and creamy.
Sieve maida, cardamom powder, baking powder in separate bowl.
Now add this powder to butter cream little at a time and mix well.
Transfer the flour to butter cream bowl and mix well with your hands to make smooth dough.
Cover and set aside to rest for about 10 to 15 minutes.
Now grease the baking tray.
Preheat oven on 300 degrees F for 15 minutes.
Now divide the cookies dough into small bite size pieces and make as round balls.
Place each cookie ball on greased tray.
Make sure there is at least 1 inch gap between each ball.
Add little crushed pistachio on top of the cookies balls and press it.
Now bake these Nankhatai's for about 15 to 20 minutes.
Remove and let them rest for 30 minutes.
Cookies will still be soft when removed form oven.
So please be patient till they cool down to become crunchy and crisp.
Serve with a cup of hot tea or chocolate milk or anything which your kids and family like.
Check to see what my fellow bloggers are cooking for BM 36
Also sending this recipe to PJ, who is hosting Srivalli's Kids Delight event for this month.
Many make these cookies with besan / gram flour or wheat flour or Maida. Each has it own taste.
For week 4, day 2 of BM 36 am here with these Eggless Buttery cookies- Nankhatai.
We need:
Maida / All purpose flour 1 cup
Unsalted Butter 4 oz / 1 stick
Baking powder 1/2 spoon
Cardamom powder 1/2 spoon
Powdered sugar 1/2 cup
Salt 1/4 spoon
Crushed pistachio 2 spoons
Method:
Let butter come to room temperature( nice and soft).
Now add powdered sugar to butter and mix well with spatula till nice and creamy.
Sieve maida, cardamom powder, baking powder in separate bowl.
Now add this powder to butter cream little at a time and mix well.
Transfer the flour to butter cream bowl and mix well with your hands to make smooth dough.
Cover and set aside to rest for about 10 to 15 minutes.
Now grease the baking tray.
Preheat oven on 300 degrees F for 15 minutes.
Now divide the cookies dough into small bite size pieces and make as round balls.
Place each cookie ball on greased tray.
Make sure there is at least 1 inch gap between each ball.
Add little crushed pistachio on top of the cookies balls and press it.
Now bake these Nankhatai's for about 15 to 20 minutes.
Remove and let them rest for 30 minutes.
Cookies will still be soft when removed form oven.
So please be patient till they cool down to become crunchy and crisp.
Serve with a cup of hot tea or chocolate milk or anything which your kids and family like.
Check to see what my fellow bloggers are cooking for BM 36
Also sending this recipe to PJ, who is hosting Srivalli's Kids Delight event for this month.
6 comments:
look so delicious
very very delicious and perfectly baked nankhatai :) they look fantastic !!
Seem to have turned out so well..
yummy yummy nankhatai.
An eternal favorite!
have been eyeing nankhatai for a long time. Yours looks good. I know where to look when I decide to make it.
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