Zara’s Rules
for Baking
Naano’s Nankhatai Cookies

Ingredients:
1 cup plus 2 tablespoons of all-purpose flour
2 tablespoons semolina (cream of wheat)
¼ teaspoon baking soda
Pinch of salt
½ cup unsalted butter, softened
½ cup powdered sugar
¼ teaspoon cardamom powder (optional)
1 tablespoon chopped pistachios (optional)

Preheat oven to 350 degrees.

Sift together the dry ingredients in a bowl. In a separate bowl, mix the butter and sugar by hand until they are soft and smooth. Add the cardamom powder if you have it.

Add in the dry ingredients. Mix to form a dough. Add 1-2 tablespoons of flour if needed to make the dough less greasy. Divide the dough into 18 portions and roll them into balls.

Grease cookie sheet well. Flatten the balls into a burger shape, and if you like, make an X shape across the top with a butter knife. Sprinkle with crushed nuts, if desired.

Bake for about 15-18 minutes or until cookies are a light golden color. Let cool (the cookies will become firm as they cool), and enjoy!

The cookies should stay fresh in an airtight container for a week.