Friday, December 31, 2010

Cashew Pistachio Cookies

  • 1 1/2 cup All purpose flour (maida)
  • 3/4 cup Butter (Unsalted and at Room Temperature but not melting)
  • 3/4 cup Powdered Sugar
  • 2 tsp Semolina 
  • 1/4 tsp Baking powder
  • 3 Cardamoms 
  • 2 tsp crushed Cashew nuts
  • 2 tsp crushed Pistachio
  • 3-4 tsp Milk
  • Cashew Nuts for Topping


  1. Preheat the oven to 375 F. 
  2. Grease a baking try with ghee or just spread the wax paper and keep aside.
  3. Remove the skins of cardamoms and make powder of the seeds.
  4. In a bowl mix soft butter and powdered sugar and whip till light & fluffy.
  5. Add the cardamom powder and mix well.
  6. Mix maida, crushed cashew nuts, crushed pistachio, semolina and baking powder together in an other bowl.  Now add the maida mixture little by little to the butter mixture and make soft dough.
  7. The should be able to make a firm ball without cracks. If you are not able to make a ball then add few spoons of milk.
  8. Mix it and divide the dough in to small equal parts.
  9. Make Smooth and flat the balls. Mark each ball with a design you like with a knife or a fork.
  10. Press a cashew nut piece in the centre of each round.
  11. Arrange these rounds on the greased tray.
  12. Make sure the rounds are at least one inch apart as the cookies expand on baking.
  13. Place this baking tray in the preheated oven and bake at 375 F for 15-20mins.
  14. Check for a light brown color and remove from the oven and allow to cool on the baking tray itself.
  15. These cookies are crunchy and just melts in your mouth.  
  16. Great for holidays. Enjoy!!!

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