Nankhatai Lemony Pistachio Indian Shortbread Recipe

Cooking Directions

• STEP 1.In a mixing bowl, cream together butter and powdered sugar until light and fluffy.
• STEP 2.Add lemon zest and mix well.
• STEP 3.Sift in all-purpose flour, semolina, and baking powder. Mix until a soft dough is formed.
• STEP 4.Fold in chopped pistachios.
• STEP 5.Divide the dough into small portions and shape them into round cookies.
• STEP 6.Place the cookies on a baking tray lined with parchment paper.
• STEP 7.Bake in a preheated oven at 180掳C (350掳F) for 15-20 minutes or until the edges turn golden brown.
• STEP 8.Allow the cookies to cool completely before serving.
• STEP 9.Store the Nankhatai cookies in an airtight container to maintain their freshness.

Cooking Tips

• Make sure the butter is at room temperature for easy creaming.
• You can adjust the amount of lemon zest according to your preference.
• To enhance the flavor, you can also add a pinch of cardamom powder to the dough.
• For a festive touch, you can sprinkle some crushed pistachios on top of the cookies before baking.

Storage and Serving

• These Nankhatai cookies can be stored in an airtight container at room temperature for up to a week.
• Serve them as a snack with tea or coffee, or as a dessert with a scoop of ice cream.
• You can also pack them in a decorative box and gift them to your loved ones.