Cardamom Shortbread Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
½ cup ghee
02 -
1 cup powdered sugar
03 -
1 cup all-purpose flour
04 -
½ cup gram flour (besan)
05 -
2 tablespoons semolina
06 -
1 tablespoon baking powder
07 -
½ teaspoon cardamom powder
08 -
Pinch of salt
→ Topping
09 -
2 tablespoons roughly chopped pistachios
# Instructions:
01 -
Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
02 -
In a bowl, whisk together the ghee and powdered sugar until the mixture looks smooth and fluffy. The ghee should be at room temperature but not melted.
03 -
Sift all the dry ingredients into the bowl (all-purpose flour, gram flour, semolina, baking powder, cardamom powder, and salt). Sifting prevents lumps and helps create a light texture.
04 -
Gently fold everything together with a spatula until the mixture looks crumbly. Then use your hands to bring it together without kneading. The mixture should hold together when pressed but still feel somewhat crumbly.
05 -
Rub a little ghee on your palms, then take about 30g (around 2 tablespoons) of the mixture. Gently squeeze it in your hand and roll it into a smooth ball without any cracks. Place on the prepared baking sheet.
06 -
Arrange the cookies about 1 inch apart. Make a small indent in the center of each cookie with your finger. Using a knife, score a gentle 'X' on top (this prevents random cracking). Place some chopped pistachios in the center of each cookie.
07 -
Bake in the middle rack for about 13-16 minutes. The cookies will still feel soft when you take them out - this is normal! Let them rest on the hot baking sheet for 5 minutes to set.
08 -
After 5 minutes, transfer the cookies to a wire rack to cool completely. The cookies will firm up as they cool but still maintain their characteristic crumbly texture.
# Notes:
01 -
Store in an airtight container at room temperature for up to a week.
02 -
For a more traditional flavor, you can add a pinch of saffron soaked in warm milk.
03 -
These cookies are meant to be pale in color, not golden brown.