Indian Peanut Butter Nankhatai Cookies Food

INDIAN PEANUT BUTTER NANKHATAI COOKIES

Steps:

• Heat oven to 300ºF.
• Beat peanut butter and sugar in large bowl with mixer until light and fluffy. Combine flour, cranberries, cardamom and baking powder. Add to peanut butter mixture along with milk; beat just until blended. (Mixture will be slightly crumbly.)
• Roll into 30 balls, using about 1 Tbsp. dough for each. Place, 1 inch apart, on baking sheets. Flatten slightly.
• Bake 12 to 15 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

NANKHATAI, COOKIES FORM INDIA

Steps:

• Take a mixing bowl with the room temperature butter in it, add the powdered sugar to it and cream together till the mixture becomes light and fluffy.
• Sift all the dry ingredients (flour, cardamom powder, baking powder and salt) into a separate bowl.
• Add this to the creamed butter mixture little at a time and keep mixing. Knead it to form a soft dough. Cover the dough and let it rest in the refrigerator for 10-15 minutes.
• Preheat the oven to 300 degrees F (150 C). Make small gooseberry sized balls of the dough. Smooth the balls by rolling in between your palm, you can also use a cookie cutter to shape the cookies.
• Place each ball in a cookie sheet leaveing some space in between as the cookies will expand when it bakes.
• Press a pistachio or raisin or cashew or almond on top of the balls gently.
• Bake at 300 degrees for 12-15 minutes until the bottom of the cookies turn light golden brown.
• Remove from the oven and gently transfer the cookies to a cooling rack. The cookies will be very soft at this stage.
• After it cools completely, store in an air tight container for up to a month. Serve as a snack with a cup of tea.