Eggless Kaju Pista Cookies are popular tea-time cookies from India!
Recipe Snapshot
- Prep time: 70 minutes
- Cook time: 16 minutes
- Total time: 86 minutes
- Yield: 3 dozen cookies
- Category: Cookies
- Cuisine: Indian
Ingredients
- 1.5 cups all purpose flour
- 2.5 tablespoons vanilla custard powder [i use the one we get at indian stores (any brand would do])
- pinch of salt
- ½ cup butter (unsalted [1 stick])
- ½ cup powdered sugar
- ½ teaspoon cardamom powder
- ¼ teaspoon kewra essence
- ½ teaspoon vanilla extract
- ½ cup chopped nuts (cashews & pistachios and some more to garnish on top)
- 1-2 tablespoons milk (as required)
Method
- In a bowl sift together flour, custard powder and salt. Set aside.
- Using your stand or hand mixer, beat the butter and powdered sugar till light and fluffy, around 2-3 minutes.
- Add vanilla extract, kewra essence, cardamom powder and mix till well combined.
- Now add the flour mix and chopped nuts.
- Mix to form a dough. Add milk, 1 tablespoon at a time if the dough is not coming together.
- Divide the dough into 2 equal halves. Shape each part into a log and then wrap with a cling. Refrigerate the logs for 1-2 hours.
- Once the dough has chilled, slice the logs into cookies and place on a baking tray. Sprinkle some more chopped cashews and pistachios on top.
- Bake the cookies at 350 F degrees for 16-17 minutes. The cookies will continue to crisp as they cool down.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.