I am not a cookie fan neither I am a baking enthusiast as it needs meticulously measuring ingredients and tons of ingredients that my pantry requires me to carry. But when I came across this specific cookie I immediately wanted to make it. a) It had all the ingredients that most of us carry b) It was easy c) Fewer ingredients. I just substituted the all purpose flour (maida) with whole wheat. The result is not a flat big cookie that you will find in any store. It was quick and the entire home smelled so good and it was a perfect pairing with a cup of coffee.
* 1/2 cup whole wheat flour
* 1/4 cup fine sooji or semolina
* 1/2 cup gram flour (Besan)
* 1/4 teaspoon green cardamom seed powder (Elaichi)
* 1/2 cup unsalted butter (at room temperature)
* 1/2 cup sugar or per taste
* 1 tablespoon sliced pistachio
* Pinch of baking soda
1. Pre-heat the oven to 375 degree.
2. In a bowl, mix all the dry ingredients except sugar and keep it aside
3. Add butter and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.
4. Add the flour mix to butter and sugar mixture and knead them together to make smooth dough.
5. Divide the dough into about 15 equal parts and make them into balls.
6. Press each ball between your palms lightly; every piece should be about 3/4″ in thickness.
7. Press pistachios on top of the dough gently.
8. Place them on a lightly greased cookie sheet and bake at 375 degrees for about 13 to 15 minutes or lightly gold brown.
9. Remove from the oven and let it cool down before enjoying with a cup of hot coffee or as is.
TIP: Store them in air tight containers for long lasting.