Nan Khatai ( Eggless cookies )

Ingredients :
All purpose flour - 1 cup or 100 gms ( sieved ),
Icing sugar - 1/2 cup or 65 gms ( sieved ),
Salted butter - 113 gms or 1/2 cup or 4 oz ( soft and melted ),
Cardamom pwd - 1/4 tsp,
Baking pwd - 1/4 tsp.
Pistachio or almonds - a handful- slivered.

Method :
Pre heat oven to 150 C or 300 F,
Baking time 35 to 40 minutes.

In a bowl put the melted butter and run the mixer till it is light .

Add the icing sugar and run the mixer for 2 minutes till the the mixer is light and creamy.

Add the cardamom pwd and run the mixer for few seconds .

Remove the beater and take a wooden spoon.

In a separate bowl sieve the flour and baking powder .

Add in the flour in three stages  to the butter sugar mixture.
Gradually fold in the flour  with a wooden spoon till well incorporated.

Remove the wooden spoon and gather the dough to form a ball.

Cover with a cling film and let the dough rest for 20 minutes in room temperature.

Divide the dough into 12 equal parts .

Make small round ball ,making sure there are no cracks in the ball.

Put the balls in a greased butter paper leaving space between each ball.
Cover and let the balls rest for 20 to 30 minutes.

After the balls have rested ,press some slivered pistachio on top of each ball.
Put the tray to bake for  40 minutes on 150 C.
The test is that the cookies should not crack and  should not brown.
Check after 35 minutes to see the bottom of the cookie , if it is light brown then the cookies are ready.

It also depends on individual oven .You can start checking after 25 minutes.
Remove from oven and let the tray cool for 30 minutes.

Remove the butter paper  with the cookies and keep on wire rack for 5 minutes .

Remove the cookies from the butter paper  and let it cool completely.

Makes- 12 cookies .

Can be kept in a container for several days.
Enjoy this cookie with tea or have it as a snack.