Nankaties ( pronounced naan-kha-ties)are tiny cookies; they are one of the many traditional treats made by Indian Christians at Christmastime . The entire family is usually roped into the preparation, since each cookie needs to be individually hand rolled. Here's a easy version of this popular shortbread. Serve a platter of nankaties as an after-dinner treat, or stick a couple into a scoop of saffron ice cream.
Elaichi Wali Nankhatai / Best Eggless Cardamom Flavored Indian Cookies Recipe
Makes approximately 30 cookies.
Source:- 5 Spices, 50 dishes by Ruta Kahate.
Unsalted Butter, softened :- 3/4 Cup ( 12 Tbsp)
Confectioner's Sugar:- 1 Cup
All Purpose Flour:- 1 1/4 Cups
White Rice Flour :- 1/2 Cup
Ground almonds:- 1/4 Cup
Ground Cardamom:- 1 Tsp
Salt:- 1/4 Tsp
1) Preheat the oven to 350 F.
2) In the bowl of an electric mixer, cream the butter and sugar until fluffy.
3) Stir in the flours , almonds , cardamom and salt together, and add to the creamed butter. Mix just until the dough starts to clump together.
4) Using your hands , form the dough into a smooth ball.
5) Pinch off a tablespoon-sized portion of the dough and roll in your palms to form a perfect round ball.
6) Flatten it slightly and place on an ungreased baking sheet. Continue with the rest of the dough, placing the cookies on the sheet 2 inches apart.
7) You can use a small ice cream scoop to measure out the cookie dough if you would like.
8) Bake in the middle of the oven until the edges of the cookies turn a very pale brown, 15 to 18 minutes.
9) Cool on a wire rack , and store in an air tight container .