Eggless Cardamom Butter Cookies / Nan Khatai
Diwali (Indian festival of lights) is coming up and bloggers are busy posting all the delightful treats on their blogs and Indian stores are crowded with people doing last minute shopping for sweets, clay lamps and groceries. The stores advertise grocery items on sale and there is usually a big crowd in the Indian store where I get my Indian groceries. So going there on Diwali season during my lunch time from work is a risk, since I won't be able to return on time even though the store is close by. So I rely on homemade sweets during Diwali. Trust me, they tastes much better than the store bought sweets.
For this Diwali, we are indulging on this melt in mouth Cardamom Butter Cookies aka 'Nan Khatai'. Like I said, it’s like a piece of white cloud that will melt in your mouth. The texture is close to short bread cookies, but it is very delicate and the touch of cardamom uplifts the whole butter cookie to another level. There are several variations to this recipe, but here I used the simple ingredients to make this yummy treat and I topped it with a piece of cranberry to give an appealing contrasting look. If you have never tried making these treats, I insist that you should give this a try. You will definitely enjoy this treat!!
Yields - 30 cookies
Ingredients:
2 cups - All purpose flour
1/4 tsp. - salt
1/2 tsp. - baking powder
1/2 tsp. - green cardamom powder (refer notes)
1 cup (2 sticks) - unsalted butter and room temperature
1 cup - powdered sugar
Directions:
- Pre heat oven to 300°F.
- Combine powdered sugar and butter in a mixing bowl till creamy using a rubber spatula or a wooden spoon.
- Sift all purpose flour, salt and baking powder into the creamed butter. Using your hand knead it to a soft dough. Wrap the dough in plastic wrap and refrigerate for 15 - 20 minutes.
- Line a baking sheet with parchment paper. Take roughly 1 table spoon of the dough of each cookie and roll into smooth ball, press the ball slightly between your palms and press a piece of cranberry on top of it.
- Bake for 22-25 minutes on the middle rack. The cookie should be still white in color.
- Cool the cookies on wire rack and store in air tight container.
- You can get green cardamoms from Indian stores or online . The seeds inside the pods should be powdered and used for flavoring. It has a strong flavor. Adjust the amount per your taste.
- Make sure to cream the butter and sugar well, so that there are no lump of butter left, which can deflate the cookies. The mix should not be runny.
- If the dough is not rolled into smooth balls, cracks will appear on the cookie while baking.
- If the dough seems to be sticky, don't panic, cover it with a plastic wrap and plop it into the refrigerator for 15-20 minutes so that it hardens a bit and is easy to work with.
