“Nankhatai” Indian Short Bread Cookies

MAKES 20

2 cups all purpose flour
Baking soda, a pinch
Salt, a pinch
1 stick (½ cup) unsalted butter, cut into cubes
¾ cup powdered sugar
¼ cup cashew nut, roasted and ground
¼ teaspoon nutmeg
½ teaspoon cardamom
¼ teaspoon saffron
¼ cup clarified butter
Cashew halves for garnish

Pre heat the oven to 350 º F

In a large bowl, sift the fl our, baking soda and salt. Add the butter, and cut into the flour using a spatula or a pastry blender till the mixture is sandy. Add the sugar, ground cashew nut, nutmeg, cinnamon, and saffron and clarified butter and knead it into smooth dough. Do not over mix.
Place the dough in the refrigerator for 5 to10 minutes. Divide the dough into 20 portions. Roll into balls and arrange the rolled dough on a baking sheet lined with parchment paper, leaving about an inch of space between each one. Flatten each ball to form a fat disc, decorate with a cashew nut, and bake for 10 to12 minutes till the sides of the cookie is just browning.

Transfer the cookies to a rack to cool completely before serving.