NANKHATAI - Indian Shortbread Cookies

My mother used to make this often when we were kids. Somehow, its popularity got lost in the midst of cakes. I don't make cookies, and my daughter always insists that I make them. Recently, my friend offered Nankhattais for tea at her house. She makes them often. I got this recipe from her. My daughter was really impressed with these cookies. She calls them "Indian Cookies." This is the only cookie recipe you will need.

INGREDIENTS 

1. 1-1/2 cup atta(I used chappathi flour)
2. 1/4 cup besan ( helps to bind the dough , if not using besan use the same amount of atta)
3. 3/4 cup butter(melted)
4. 3/4 cup powdered sugar(106 gms.)( can reduce the sugar to 1/2 cup if needed)
5. 1/2 tsp cardamom powder
6. 2-3 Tbsp. hot water

METHOD 

• Mix the different flours and cardamom powder together and keep aside. 
  
  
  
• Soften the butter in the microwave. Power 1 for 1 minute pulses till soft. 
• Mix the butter, cardamom, and sugar and beat till you get a buttercream consistency. Add 2 Tbsp. hot water as necessary while beating.

• Add the flour and mix gently till the flour is incorporated into the buttercream. 
  

• The dough will be soft and cannot be rolled. Refrigerate the dough for at least 15 minutes. 
• Preheat the oven to 350 degrees F for 15 minutes.         
• Place a tray on the table. Sit down with the bowl of dough and roll it into a smooth ball using your hand. 

      

     

• Bake at 350 degrees F for 15 minutes. When the cookies are done, you will also smell the cardamom. The balls will flatten into round discs. They will be soft in the center but harden as they sit. Makes 20-24 nankhattais.

                                          

       

• The store-bought nankhatttais are powdery. They get that texture as they sit for several days in the package or in the jar in the bakery. So, to mimic that, I powdered 2 nankhattais and mixed a few of the cookies with the powder. I didn't get the exact texture as the store-bought ones, but it was good enough.
  
  
  
  

NOTES

• Just roll the nankhattais into balls. No need to flatten it. It will slightly flatten out after baking.
• Add 1/2 tsp salt to the butter if you want to add salt. The salt won't dissolve when added to the flour as we do in a cake batter.