Happy Eid al-Fitr!
Here's a lovely Ramadan cookie recipe I adapted from Sweet Paul Magazine. Pistaschio nuts are not so locally accessible so I substituted cashew nuts. The texture and crunch and over-all flavour of this cookie is amazing!
NAAN KATHAI RAMADAN COOKIES
Ingredients:
- 1⁄2 cup butter
- 11⁄2 cups confectioners' sugar, sifted
- 1 cup canola oil
- 1 egg
- 1⁄2 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon ground cardamom
- 21⁄2 cups all purpose flour, sifted
- 1/4 tsp. vanilla extract
- crushed cashews for garnish
- 1. Preheat oven to 350°F.
- 2. Cream butter and sugar well.
- 3. Beat in the oil.
- 4. Add the egg and beat till butter is light and fluffy.
- 5. Add all other ingredients except flour and pistachios and beat some more.
- 6.Gradually add in flour till dough forms.
- 7. Make 1” balls by rolling between your hands. Place each ball onto a baking sheet and gently press down to flatten.
- 8.On each flattened cookie, make an indentation in the center with your finger. Fill each indentation with crushed cashew nuts.
- 9. Bake for 20 minutes at 35 F until edges are golden brown.



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