Happy Thanksgiving to all of you! To celebrate Thanksgiving, I decided to make some different sort of cookies, that would blend the old world American dessert with old world Indian flavors.
It’s an old style sugar cookie recipe, flavored with a very Indian spice – cardamom. Cardamom is possibly the most used spice in Indian desserts, an equivalent of cinnamon in American desserts.
Last few weeks, I am craving for Indian food, and I think I know why. I am about to start on a month long trip to India, and I can’t wait!!!!
- 1-2/3 cup All Purpose Flour
- 1 heaped Tbsp yogurt whipped
- 1 tsp baking powder
- 1/2 tsp cardamom powder
- 2/3 cup granulated sugar
- 1 tsp tsp Vanilla extract
- 1/2 cup butter softened
- 1/2 cup fresh pistachios
- 1 tbsp sugar
- 1 tsp butter
- Few drops of Food color
- Plastic wrap (like Glad plastic wrap) to roll dough in and refrigerate. If you don’t have clear plastic wrap, you can use aluminum foil
- Sift flour, cardamom powder and baking powder together and keep aside
- Toss the pistachios in a pan with warm butter and 1 tbsp of sugar. Cool them, and then coarsely crush pistachios and keep aside. (I put them in a zip loc and rolled the rolling pin over them.)
- Soften butter and whip in sugar, making a smooth creamy paste. Add green food color.
- Add yogurt and cream till smooth
- Now mix in the sifted flour into the creamed mixture, making a nice smooth dough.
- Now, roll the dough into a nice long log about two inches thick.
- Wrap this dough log in the plastic wrap and refrigerate for at least an hour.
- Preheat Oven to 400 degree F
- Slice the cookie dough into 1/4 inch thick cookies, and place them on an ungreased cookie sheets. You might need to bake in batches.
- Bake for 8 minutes.
- You can bake for 2 more minutes if you want more crispy cookies.
- Remove from oven, and sprinkle the crushed pistachios over the cookies evenly.
- Once the cookies are completely cooled, store them in an airtight jar.