These crispy melt in the mouth indian style butter and cashew cookies go perfect with a hot masala chai ( indian spicy milk tea). They are so quick and easy that you’ll want to whip up a batch right now 🙂
They are also perfect as after school snack for kids or even to share with friends and family during festivals as they are eggless.
Prep time : 20 minutes Cook time : 22 -25 minutes Yields :24
Ingredients –
All purpose flour(maida) – 1 cup
Powdered sugar/confectioners sugar – 1/2 cup
Roasted cashews -1/4 cup
Unsalted butter – 1 stick (4 oz) at room temperature
Salt -1/8 tsp
Cardamom powder – 1/4 tsp
Baking powder -1/4 tsp
Let’s see how to make:
Step 1: In a mixing bowl, add the butter that was left to soften. It has to be soft but not melting. Combine powdered sugar little at a time and keep mixing until it is light and creamy. To it add cardamom powder and mix it well.
Step 2: Take separate bowl to sift all purpose flour(maida) with salt and baking powder. Combine the flour (little at a time) to the butter mixture until it comes together. Knead it well with hands to forms a soft dough.
Step 3: Coarsely grind the roasted cashews in a mortar & pestle and add it to the dough. Knead it until the nuts are mixed well with the dough.Wrap the dough in plastic wrap and let it rest for 15 minutes.
Step 4: Preheat the oven to 300 F (150 degrees C). Divide the dough into equal sized portions and roll them into a smooth ball with no cracks. Place them on a cookie sheet lined with parchment paper and bake for 22-25 minutes.
As each oven is different please keep a close eye after 18-20 minutes.
Let the cookies cool for 5 minutes before transferring on to a cooling rack.
And you have delicious cashew cookies ready to eat 🙂
Store in a air tight container and they stay fresh for 5-7 days.
Cheers!
nimasonti.com 