Rose Petals And Pistachio Nankhatai

Deepavali or Diwali is around the corner and like any other festival, its time for the never ending core. House spring cleaning, bundles of festive clothes to wash,cooking and baking taking the center stage. I started making muruku and baking cookies yesterday. My cashew muruku and red velvet cookies which i blogged years ago making its entry for this year Deepavali too. While thinking for another cookie option nan khatai came to mind. The buttery,crunchy and delicate Indian shortbread. What i love about nan khatai is the simplicity of the cookie without compromising in taste. This is an eggless recepi which is an ideal choice of cookies for vegetarians.

Ingredients

1 cup all purpose flour
1/2 confectioners sugar
1/2 cup butter, room temperature
1/8 tsp salt
Pinch of baking soda
Pinch of cardamom powder
1/4 tsp rose water or few drops of rose essence
1 1/3 tbsp crushed dry rose petals
1 1/2 tbsp chopped pistachio

Methods

In a bowl, combine flour,salt,cardamom powder and baking soda. Keep aside

Using an hand or stand mixer, beat butter and confectioners sugar till pale and fluffy.

Add rose water and beat for 2-3 seconds.

Add in the flour mixture in 2 batches making sure to beat after each addition. Do not overbeat.

With a spatula, fold in the rose petals. Shape the dough into a log and wrap in a cling wrap. Refrigerate for 15 minutes.

Preheat oven at 375'F or 180'C. Line a baking tray with parchment papet and keep aside.

Divide the dough into a equal 16 small sized balls and place onto a prepared baking tray.

Using a knife, gently slit the top of the balls to create a design.

Sprinkle chopped pistachi on the prepared cookie dough and give a light tap for the pistachio to stick onto the cookies during baking in the oven.

Bake for 18-20 minutes or till the edges slightly golden.

Remove from oven and let it cool on the tray for 10 minutes before transferring to a cooling rack to cool completely.

Store in an airtight container.

Notes

• You may easily double up the recepi. Original recepi yields 16-18 cookies