Indian shortbread cookies
Description
Delicious baked treats for the whole family. The secret to the crumbly, soft texture of these cookies lies in the butter, so by no means reduce the amount. You can decorate the cookies with powdered sugar or ground nuts. Serve them not immediately, but 15–30 minutes after baking—either warm or cooled. Perfect with tea.
Instructions
- 1
Step 1
1. Mix flour, semolina, sugar, and vanilla extract in a large bowl or the bowl of a mixer. Add slightly melted (soft) butter.
- 2
Step 2
2. Thoroughly mix all ingredients.
- 3
Step 3
3. Knead the mixture until a soft dough forms.
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Step 4
4. Shape the dough into several sausages, wrap them in parchment paper, and place in the refrigerator for 45 minutes.
- 5
Step 5
5. After 45 minutes, take out the dough and roll it into a thick circle.
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Step 6
6. Take a cookie cutter (you can use a wide shot glass) and cut out the cookies.
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Step 7
7. Smooth the edges of the cookies with your finger. Place them on a baking sheet.
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Step 8
8. Using a knife, make cross-shaped cuts on all the cookies.
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Step 9
9. Sprinkle all the cookies with cardamom.
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Step 10
10. Place the baking sheet with the cookies in a preheated oven at 180 degrees and bake for 15 minutes. The cross-shaped slits should open up.
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Step 11
11. Remove the baking sheet from the oven, let the cookies cool.
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Step 12
12. When removing the cookies from the baking sheet, they will still be soft, but don't worry—this is how it should be. They will harden after 15–20 minutes.
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Step 13
13. Sprinkle the cookies with finely chopped pistachios and enjoy.