Nan Khatai / Eggless Cookies

Ingredients:

• 1/2 Cup Ghee or 1 Stick melted unsalted butter
• 1/2 Cup powdered sugar
• 1/4 tsp Cardamom Powder
• 1 Cup All Purpose Flour (Maida)
• 1/4 tsp Baking Powder
• Pinch of Salt
• Few sliced almond or pistachio

 Method:

• Preheat oven to 300 degrees F.
•  In a mixing bowl, combine powdered sugar (little at a time) with the ghee until mixture is light and creamy.
•  Add Cardamom Powder and mix well.
•  In a separate bowl, sift All Purpose Flour with Baking Powder and Salt.
•  Combine Flour mixture (little at a time) with ghee & sugar mixture to form a soft dough.
• Wrap dough in plastic wrap and let it rest for 15-20 minutes.
•  Knead dough once again and divide into 12-15 equal portions.
•  Roll each portion into a smooth ball with no cracks and place on a cookie sheet lined with wax/parchment   paper or lightly greased foil. Leave space between dough balls.
• Put few pieces of almonds or pistachios and press them into the dough gently.  
• Bake on the middle rack for 22-25 minutes,  nan khatai should remain white.
•  Remove from oven and let the nan khatai cool for 5 minutes before transferring to a cooling rack to cool completely before eating.