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Naan Khatai (Indian shortbread cookie) Recipe

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This recipe for Naan Khatai (Indian shortbread cookie) is from The Serco Employee Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup all-purpose flour (for the healthy version replace with whole wheat flour)
2 tbsp. Semolina (sold as Sooji in Indian shops)
1/3 cup Oil plus 2 tablespoons melted unsalted butter
1/2 cup powdered sugar
1/2 tsp. baking powder
1/2 tsp. cardamom powder
Unsalted pistachios or almonds (cut in half for decoration) - Optional
Directions:
Directions:
1. Pre-heat oven to 350 degrees Fahrenheit.

2. In a large bowl, beat together the oil, butter, sugar and cardamom powder on medium speed until light

3. Add flour and baking soda to the above mixture. Mix well.

4. Make 12 small balls and slightly flatten from top. Make a gentle X shape cut on cookie top. Place a pistachio on each X

5. Place the balls on greased cookie sheets in baking tray (spaced apart).

6. Bake 10-12 minutes or until light golden brown.

7. Let it cool for one to two minutes on the baking tray. Then remove them to place on wire rack. Cool completely. Enjoy yummy cookies!!
Number Of Servings:
Number Of Servings:
12 cookies
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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