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Easy Kesar Pista Shortbread Cookies
Looking for a healthier alternative to the classic shortbread cookie this holiday season? Look no further than these delicious, Easy Kesar Pista Shortbread Cookies festive treats!
These Easy Kesar Pista Shortbread Cookies are not only crispy, but also full of traditional Indian flavors – perfect for making for any approaching celebrations.
These whole wheat cookies bring the flavor of shortbread without all the guilt.
These Indian-flavored cookies are made with whole wheat flour and loaded with cardamom, saffron, and pistachio flavors.
If this Diwali season you’re looking for a tasty and healthy cookie recipe to make this festive season, give these Kesar Pista Shortbread Cookies a try!
Our Kesar Pista Shortbread Cookies are enriched with the flavors of butter, kesar (saffron), and pistachios- sure to leave you wanting more.
These delicious cookies are completely eggless and come together quickly using only a few simple ingredients.
Enjoy these with your evening masala chai or coffee, or serve them as snacks for festivals like Diwali and Holi.
These are perfect for packing along on vacations or car rides, and they also make excellent school lunches or office snacks. You could even homemade food gifts for friends!
For a large group, simply double or triple the recipe.
How To Make Kesar Pista Shortbread Cookies Recipe
These Kesar Pista Shortbread Cookies are infused with Indian spices and flavors, making them an ideal dessert to make for any upcoming festivals or celebrations.
Prep Time: 5 minutes
Cook Time: 20 minutes
Resting Time: 30 minutes
Total Time: 55 minutes
Course: Snacks
Cuisine: Indian
Servings: 20 people
Author: Ranjeeta Nath Ghai
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 cups all-purpose flour (maida) (240 g)
- 1 tsp cardamom powder
- 2 tbsp dried rose petals
- 2 tbsp slivered pistachios
Cooking Instructions
- Combine the softened butter with the powdered sugar in a large bowl, whisking until light and fluffy.
- After adding the saffron infused in milk, whisk for an additional minute.
- In a bowl, mix together all-purpose flour, cardamom powder, dried rose petals and pistachios until you have create a soft doughy mixture. You can use your hands or a silicon spatula to help with this process.
- To ensure the dough is moist, add one or two tablespoons of milk (if it seems dry to you).
- Divide the dough in 2 halves, then roll each piece into a tight 10″ round or squarish log.
- Gather the logs and arrange them on a baking tray lined with parchment paper. Then, let them chill in the fridge for half an hour.
- Before cooking, set your oven to 350 degrees Fahrenheit (180 Celsius) and pre heat it.
- Carefully slice each log into ⅛-inch thick slices.
- Gently shape the pieces using your fingers.
- Arrange the sliced pieces on a baking tray that has been lined with parchment. Be sure to leave some space in between each piece.
- Bake the cookies evenly till they are light golden in color, which should take 10-12 minutes.
- Allow the baked cookies to sit for a few minutes to cool down before transferring them over to a cooling rack.
- They will automatically crisp up as they cool down.
- After the cookies have cooled, store them in an air-tight jar to preserve freshness.
Recipe Notes
-For a healthier cookie, replace half of the all-purpose flour with whole wheat flour (atta).
-The best food is made with the proper ingredients, so make sure to measure everything out exactly. I like to use regular cups and spoons when cooking.
-It is crucial to refrigerate the dough before cutting it into slices so that the butter will harden and it will be easier for you to slice the cookie log into ⅛-inch thick slices.
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Quick Overview
Recipe Name: Easy Kesar Pista Shortbread Cookies
Author: Ranjeeta Nath Ghai
Description: These Kesar Pista Shortbread Cookies are infused with Indian spices and flavors, making them an ideal dessert to make for any upcoming festivals or celebrations.
Preperation time: 5M
Cook Time: 50M
Total Time: 55M
Type: Dessert/Cookies
Recipe Yield: 20 people
Recipe 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 cups all-purpose flour (maida) (240 g), 1 tsp cardamom powder, 2 tbsp dried rose petals, 2 tbsp slivered pistachios
Recipe Instructions: Combine the softened butter with the powdered sugar in a large bowl, whisking until light and fluffy. After adding the saffron infused in milk, whisk for an additional minute. In a bowl, mix together all-purpose flour, cardamom powder, dried rose petals and pistachios until you have create a soft doughy mixture. You can use your hands or a silicon spatula to help with this process. To ensure the dough is moist, add one or two tablespoons of milk (if it seems dry to you). Divide the dough in 2 halves, then roll each piece into a tight 10″ round or squarish log. Gather the logs and arrange them on a baking tray lined with parchment paper. Then, let them chill in the fridge for half an hour. Before cooking, set your oven to 350 degrees Fahrenheit (180 Celsius) and pre heat it. Carefully slice each log into ⅛-inch thick slices. Gently shape the pieces using your fingers. Arrange the sliced pieces on a baking tray that has been lined with parchment. Be sure to leave some space in between each piece. Bake the cookies evenly till they are light golden in color, which should take 10-12 minutes. Allow the baked cookies to sit for a few minutes to cool down before transferring them over to a cooling rack. They will automatically crisp up as they cool down. After the cookies have cooled, store them in an air-tight jar to preserve freshness.
Recipe Cuisine: Global
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