Indian Peanut Butter Nankhatai Cookies Recipes

INDIAN PEANUT BUTTER NANKHATAI COOKIES

Indian Peanut Butter Nankhatai Cookies image

Try our peanut butter Nankhatai Cookies and enjoy with a glass of milk. This Indian cookie recipe is great if you're looking for a new type of sweet treat!

Provided by My Food and Family

Categories Home

Time 45m

Yield 30 servings

Number Of Ingredients 7

Ingredients

1 cup creamy peanut butter
1/2 cup sugar
1 cup flour
1/2 cup dried cranberries
2 tsp. ground cardamom
1/2 tsp. baking powder
1/4 cup milk

Steps:

Heat oven to 300ºF.
Beat peanut butter and sugar in large bowl with mixer until light and fluffy. Combine flour, cranberries, cardamom and baking powder. Add to peanut butter mixture along with milk; beat just until blended. (Mixture will be slightly crumbly.)
Roll into 30 balls, using about 1 Tbsp. dough for each. Place, 1 inch apart, on baking sheets. Flatten slightly.
Bake 12 to 15 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

NANKHATAI, COOKIES FORM INDIA

Nankhatai, Cookies Form India image

Found at Simple Indian Recipes. A simple cookie that features nuts or raisins on top, just choose which you like.

Provided by Annacia

Categories Dessert

Time 27m

Yield 1 dozen

Number Of Ingredients 7

Ingredients

1 cup all-purpose flour
1/2 cup unsalted butter or 1/2 cup ghee
1/2 cup powdered sugar
1/4 teaspoon cardamom powder
1/2 teaspoon baking powder
1 pinch salt
pistachios, raisins, cashews, almond, for garnish

Steps:

Take a mixing bowl with the room temperature butter in it, add the powdered sugar to it and cream together till the mixture becomes light and fluffy.
Sift all the dry ingredients (flour, cardamom powder, baking powder and salt) into a separate bowl.
Add this to the creamed butter mixture little at a time and keep mixing. Knead it to form a soft dough. Cover the dough and let it rest in the refrigerator for 10-15 minutes.
Preheat the oven to 300 degrees F (150 C). Make small gooseberry sized balls of the dough. Smooth the balls by rolling in between your palm, you can also use a cookie cutter to shape the cookies.
Place each ball in a cookie sheet leaveing some space in between as the cookies will expand when it bakes.
Press a pistachio or raisin or cashew or almond on top of the balls gently.
Bake at 300 degrees for 12-15 minutes until the bottom of the cookies turn light golden brown.
Remove from the oven and gently transfer the cookies to a cooling rack. The cookies will be very soft at this stage.
After it cools completely, store in an air tight container for up to a month. Serve as a snack with a cup of tea.

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