INGREDIENTS:
- Ghee (clarified butter) at room temperature — 1/2 cup
- Powdered sugar/ maple sugar/ regular sugar — 1/2 cup
- All purpose flour (unbleached) — 1 cup
- Cardamom ground — 1/ 2 teaspoon
- Baking powder — 1 teaspoon
- Salt — 1/4 teaspoon
- Vanilla extract — 1 tablespoon
DIRECTIONS:
- Preheat the oven to 350F (177C) and line a baking sheet with nonstick mat or parchment paper.
- To a bowl, add ghee and sugar. Mix until the sugar dissolves completely with no lumps and the mixture turns into a smooth paste.
- Sift in the all-purpose flour, ground cardamom, baking powder and salt. Lastly, add the vanilla extract.
- Gently mix the ingredients until the mixture turns into a dough.
- With a cookie scoop, divide the mixture into even parts. Turn them into a ball and then turn them into a cookie shape. Lay the cookies 2 inch apart from one another on the cookie sheet.
- To garnish, gently push a cashew nut in the center of the cookie.
- Bake for somewhere between 15 to 20 minutes.
- When the cookies are done, the cashew on the cookie should look lightly toasted and the bottom of the cookie should look golden.
- These cookies must be cooled completely otherwise it will crumble.
Enjoy!
NOTES:
- Folks with Gluten allergies: Can be made gluten free by using garbanzo flour.
- Folks with Nut Allergy: Skip the nuts
- Whole wheat option: Whole wheat can also be used for this recipe.
- Folks who want the best of everything: combine ¼ cup garbanzo flour and ¾ cup all-purpose flour, this combination is delicious too.
- Aromatics: Following can be used instead of cardamom, cinnamon (1/2 teaspoon), ground ginger (1/4 teaspoon) or rose water (1/2 teaspoon)
- DON’T: If the mixture doesn’t come together, don’t add water or milk. Instead, if the mixture is too dry, add a teaspoon or two of melted ghee. If the mixture is too wet, add a couple of teaspoons of flour.
