I’m making Nan Khatai, which are cardamom flavored Pakistani shortbread cookies. Trust me, these are so delicious. Buttery, soft, and spiced with cardamom…topped with crushed pistachios, they’re perfect for the mid-morning after Eid prayers or the calm afternoon tea on Eid spent with family.
- 1 1/4 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup butter (softened)
- 2 1/2 tbsp semolina (suji)
- 1/2 tsp cardamom powder
- 1 tsp yogurt
- 1/4 tsp baking soda
- Crushed pistachios for decor
- Preheat oven to 375 deg F.
- Beat the butter and the sugar until light and fluffy with an electric mixer.
- Sift together the flour, baking soda, and cardamom powder.
- Add the yogurt into the butter-sugar mixture.
- Knead the butter-sugar mixture into the flour mixture by hand, until a smooth dough forms. If it's still sticky, add 1 tsp of flour.
- Roll out balls of dough (around 1 tsp each) in the palms of your hand. Flatten slightly and place on baking sheet about 1/2 inch away from each other. Press some crushed pistachios on each cookie. The cookies will spread when they bake.
- Bake for 10 minutes at 375. Remove from oven and do not disturb them until they are completely cooled.
Check out the other food bloggers’ Eid posts here: