Eggless Kaju Pista Cookies (Cashew Pistachio Cookies)
3 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1.5 cups all purpose flour
- 2.5 tablespoons vanilla custard powder [i use the one we get at indian stores (any brand would do])
- pinch of salt
- Β½ cup butter (unsalted [1 stick])
- Β½ cup powdered sugar
- Β½ teaspoon cardamom powder
- ΒΌ teaspoon kewra essence
- Β½ teaspoon vanilla extract
- Β½ cup chopped nuts (cashews & pistachios and some more to garnish on top)
- 1-2 tablespoons milk (as required)
Method
- In a bowl sift together flour, custard powder and salt. Set aside.
- Using your stand or hand mixer, beat the butter and powdered sugar till light and fluffy, around 2-3 minutes.
- Add vanilla extract, kewra essence, cardamom powder and mix till well combined.
- Now add the flour mix and chopped nuts.
- Mix to form a dough. Add milk, 1 tablespoon at a time if the dough is not coming together.
- Divide the dough into 2 equal halves. Shape each part into a log and then wrap with a cling. Refrigerate the logs for 1-2 hours.
- Once the dough has chilled, slice the logs into cookies and place on a baking tray. Sprinkle some more chopped cashews and pistachios on top.
- Bake the cookies at 350 F degrees for 16-17 minutes. The cookies will continue to crisp as they cool down.