Nov 27, 2015

Kashmiri Cardamom Cookies

Kashmiri cardamom walnut cookies recipe biscuit easy indian vegan eggless vegetarian

Buttery and tender, this simple to prepare eggless cookie features Kashmiri walnuts and the warm flavor of cardamom. Can easily be made vegan too. A perfect cookie to make for any holiday, after school, or a tea time treat.

Kashmiri cardamom walnut cookies recipe biscuit easy indian vegan eggless vegetarian

Ingredients:
2 C all-purpose white flour 
1 C butter, at room temperature (or margarine)
1/2 C chopped Kashmiri walnuts, (I will forgive you if you use walnuts from California)
The seeds of 10 to 12 green cardamoms/elaichi, coarsely ground in mortar & pestle (or 3/4 tsp ground cardamom)
3/4 C powdered sugar
1 tsp vanilla extract or essence (optional)
1/2 tsp baking powder
pinch of salt
Here's what to do-
1) Into large mixing bowl measure flour, butter, walnuts, vanilla, baking powder, powdered sugar, salt, and cardamom.
Make sure the butter is soft, if the butter is still firm cut into small cubes to make mixing easier.
2) Knead with hands or mixer until well blended. If you don't have a stand mixer I'd recommend kneading this with your hands. The warmth of your hands seems to speed the incorporation of the butter into the dough. The dough is properly mixed when it pulls away from the bowl and your hands or the beater(s). Chill the dough covered with cling wrap or in a sealable plastic bag in the fridge for at least 4 hours or overnight. (The dough will also keep well in a sealed plastic bag or container in the freezer for up to a month.)
See how the dough pulls away from the bowl and sticks to itself.

 3) When ready to bake preheat oven to 325F/175C. Scoop tablespoonfuls of dough onto baking sheets lined with parchment or silicone mats. Flatten scoops of dough to about a half inch thick with the bottom of a glass wrapped in cling film or the heel of your hand. Be sure to leave about an inch and a half between cookies so they bake evenly. 



4) Bake cookies for 18 to 20 minutes or until evenly browned on the bottom. Remove cookies from baking sheet with spatula and place on wire rack to cool. If you like, roll cookies in powdered sugar while still warm. Store tightly in an airtight container for up to 2 weeks. This recipe makes approximately 24 cookies. 




Helpful Hints: 
Chilling the dough is important as it allows the flavor of the cardamom to develop as well as making the cookies easier to shape later. 

Keeping the dough wrapped in in a plastic bag or cling film while chilling prevents it from drying out and absorbing other flavors from the fridge. 

Substitute a good quality margarine for the butter to make these cookies vegan.

4 comments:

  1. Replies
    1. Hi Chand,
      Hmmm, I don't think cocoa would work in these. Thank you for your comment!

      Delete
  2. This looks like a gourmet cookie :) super delicious!!!

    ReplyDelete
    Replies
    1. Hi Anupa,
      Thank you! This has become one of the most popular recipes on my blog.

      Delete

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