Description
Buttery, tender tea cookies that look like kaju phool (cashew flowers) mithai. Perfect with a cup of chai! Makes 12 cookies.
Ingredients
Units
Scale
- 113 g unsalted butter, softened
- 50 g powdered sugar
- 1/4 tsp ground cardamom
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
- 72 g ground cashews
- 156 g all-purpose flour
- 3 tbsp doodh masala
- green, pink and yellow food coloring
- gold leaf or silver leaf (optional)
Instructions
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, add the butter, powdered sugar, cardamom, and salt, and whisk until well combined. Add the vanilla and ground cashew powder and mix for 1 minute. Fold in the flour until you have a smooth cookie dough.
- Split the dough into 3 even amounts (~122 g each). Dye each dough ball pink, yellow and green. I add two drops of the following and then fold the dough on itself over and over again until the color is even. Fold the doodh masala into the pink dough ball. Cover all the dough with plastic wrap and refrigerate the dough for 30 minutes.
- Divide each color of dough into 12 even balls, (~11 g each). Roll the pink dough into a ball and freeze for 10 minutes. Then wrap the yellow dough around each pink dough balls and roll it until it’s smooth. Freeze the pink dough balls for another 10 minutes. This helps the balls keep their shape as your wrap them. Finally wrap the green dough around the cookie dough ball and roll until it’s smooth. Freeze for an additional 10 minutes. Top each dough ball with gold or silver leaf and then cut a X into the each dough, making sure to only go halfway down, if you go too far the cookie will fall apart while baking.
- Bake the cookies for 15-18 minutes or until the bottoms are just golden brown. The cookies will naturally open up slightly while baking! Cool completely on a rack before enjoying.
- Prep Time: 35
- Cook Time: 15
- Category: Cookies
- Method: Baking
- Cuisine: American
