I swear I do not know if baking is therapeutic. I seem to do these things when I have million other things going.. When I do seem to find a bit of time ,I usually reach for a book. Though the latter does not seem to be happening lately. I am falling behind on catching up with some great novels. I used to be a bibliophile? Notice the past tense? Sigh ! Maybe these will put me in the mood to catch up on some reading, movies and music.
A seemingly blah day can be perked up with these dainty Shortbread cookies or Nankhatai made with wheat? Yes of course! Made with wheat and some goodies in it as well.
These are some gorgeous melt in the mouth cookies. The only problem, they’re so melt in the mouth that you do need to hide the cookie tin away !
Wheat shortbread cookies ( Nankhatai) with Cranberry and Pistachio, with just a hint of oranges and saffron! Lovely!
The amazing bend of flavors works so much in their favor and these are truly met in the mouth. As a big plus, I used soft brown sugar . Now this provided the extra dimension and some crunch. If you can only taste this, I tell you would be absolutley taken in ! And if you do plan on selling you house this is a great smell to entice your buyers ! Fresh baked cookies.. Can it get better than this?
This is a tweak from my other Nankhatai recipe.
Prep time : 15 min Dough resting time : 30 min
Bake time : 14-16 min Yield : 20 cookies
Shelf life : Minimal with 3 tykes in the house ( 1 week)
- White whole wheat flour : 1/2 Cup
- All purpose flour : 1/2 Cup
- Unsalted Butter at room temperature : 1/2 Cup = 1 stick
- Salt : A tiny pinch ( to enhance the flavor) ( 1/4 tsp.)
- Baking Soda : 1/2 tsp.
- Fine soft brown sugar : 1/2 Cup
- Saffron strands : a generous pinch, slight warmed and crushed well to be mixed
- Chopped raw Pistachios : 1/8 cup
- Chopped dried Cranberries ( craisins) : 1/8 cup
- Pure orange extract : 1 tsp.
- Zest of orange : 1 tsp. ( optional)
Garnish: ( Optional)
Raw Pistachios : fine chopped, 2 Tbsp.
- Cream the butter and sugar in a big mixing bowl. Cream it well until the sugar granules are nice and invisible in it. The creaming is essential to get the texture and ensure proper baking too. In the case of brown sugar, you might still see tiny flecks of it.
- In an another bowl, whisk together sifted whole wheat flour and all purpose flour, baking soda, salt, crushed saffron. Whisk it well to aerate it and to ensure even distribution of the soda and saffron.
- Add the dry mix into the creamed mixture. Add the chopped nuts and cranberries as well mid way into binding the dough to ensure even distribution.
- You should be able to form a soft pliable dough. Honestly you should not need any liquids to bind this dough and this will be a super soft one. ( Yep, it’s loaded with butter)
- Refrigerate it for say 30 min. ( I believe this would make crisper cookies)
- Pre heat the oven to 350 F. Line a cookie sheet with parchment paper.
- Pinch out small globes from this and make nice smooth cookie balls. Indent with the flat side of the fork to lend it your touch. Place it about 2 inches apart from each other to ensure good baking and breathing space.
- Garnish with chopped nuts (Pistachios in my case ).
- Pop it into oven and bake it for about 14-16 min
- I baked mine for 17 min, because we love the crispy-crunchy-melt-in-your mouth kind of cookies. These have a nice caramel color. Careful do not over bake them or burn them !
- Let it cool on the wire rack .( And if you do not keep an eagle eye, a few of them would be sampled right away)
- Store in an airtight container
( Now please excuse me – a cup of Ayurvedic tea is calling my name!!! )