Eggless Sugar Cookies (Nan Khatai)

Ingredients

Unsalted Butter – ½ cup

All purpose flour – 1 cup

Baking powder – ¼ tsp

Powdered sugar – ½ cup

Cardamom powder – ¼ tsp

Nutmeg powder – ¼ tsp

Salt – 1/8 tsp

Preparation

Preheat oven to 300 F. Take a bowl and combine butter and powdered sugar until it is creamy. To this add cardamom powder, nutmeg powder and mix well. In another bowl sieve all purpose flour, salt and baking powder. Mix it well. Combine this flour to the butter sugar mixture little at a time to form soft dough. Wrap it in a plastic wrap and let it rest in the refrigerator for 15mins. After 15mins knead the dough and make it into equal sized balls. Roll them well so that there are no cracks and place them on a cookie lined sheet. Make sure you leave 1inch space between each ball. Bake them for 20-25 mins. Remove from oven and wait for 5mins before you transfer them on a cooling rack. After 5mins transfer them to a cooling rack and let them cool completely before you store them in a air tight container.

Note: Butter has to be at room temperature, not too watery nor too hard. You may also use salted butter, but omit adding salt. After rolling the balls without any crack you may decorate the balls with any nuts of your choice. I used cashews.