Kesar Pista Shortbread Cookies
These crispy Kesar Pista Cookies are loaded with Indian flavors and are perfect to make for the upcoming festive season.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup unsalted butter (250 g, at room temperature)
- 1 cup powdered sugar (200 g)
- 15-20 strands saffron (soaked in 2 tsp milk for 30 minutes)
- 2 cup all-purpose flour (maida) (240 g)
- 1 tsp cardamom powder
- 2 tbsp dried rose petals
- 2 tbsp slivered pistachios
Instructions
- 1
In a large bowl, whisk the softened butter and powdered sugar until light and fluffy.
- 2
Add the saffron soaked in milk and whisk again for a minute.
- 3
Add all-purpose flour, cardamom powder, dried rose petals, and pistachios to the bowl and bring everything together using your hands or a silicon spatula to make a soft dough.
- 4
If the dough looks dry, then add a tablespoon or two of milk.
- 5
Divide the dough into half. Roll each half into a tight 10" round or squarish log.
- 6
Place the logs carefully on a parchment-lined baking tray and refrigerate for 30 minutes.
- 7
Preheat the oven to 350℉ (180℃).
- 8
Cut each log into 1/8-inch thick slices. Shape the pieces using your fingers and arrange them on a parchment-lined baking tray keeping some distance between each piece.
- 9
Bake for 10-12 minutes or until the cookies are light golden in color.
- 10
Let the cookies cool for a few minutes before transferring them to a cooling rack. They will crisp up as they cool.
- 11
Make all the cookies in the same manner.
- 12
Store the cooled cookies in an air-tight jar and serve!