Want to make Indian/Pakistani Cookies - any great recipe? (Had one from a blog and lost it!)
I was saving this blog entry that I had found for some time. In the blog this girl was at a bazaar/fair/festival (can't remember at all!) and she was helping her mom sell her cookies. The girl and her Mom were Indian or Pakistani (can't remember that either) and she gave a recipe for these cookies that had pistachios all over the top of them. They probably had saffron in them too because I am pretty sure I was searching for Indian cookies with Saffron (because I was trying to find out what to do with mine.)
Anyway, I had this saved for a long time and I went to print out the recipe last night and it is completely gone from my computer! I am seeing flashes in my mind of deleting this website (when I was trying to clean up my favorites a few months ago) because it was a dead link but I don't know if that is true or not. I have been searching for it for hours - but I can't find it.
So I just have to let it go. I have a OCD about losing things ... I just can't stand it. But I have to just let it go ... sigh
I still want to make some cookies though. I LOVE Indian food. (LOVE IT!) I just really want to make a cookie. (I think it is just that time of year)
Anyone have a good recipe for me?
I just don't want almond (I have been making LOTS of Italian pignoli cookies and I am almost - almost- tired of almond (!) ... but anything else is fine. And I do have pistachios and saffron. :-)
I found a variation of this recipe online a couple of months ago. In the original recipe, it had saffron and pistachios but I was looking for something that would go with almonds so I changed the pistachio & saffron to almond & rose water but the idea is pretty much the same.
Rose Blossom Cookies
1 cup canola oil
1 1/2 cups confectioners’ sugar
4 teaspoons finely ground cardamom
1 ½ Tablespoons rose water
1 drop red food coloring
4 1/2 cups + 2 tablespoons fine ground rice flour, sifted 3 times
4 Tablespoons unsalted, slivered almonds for garnish
Whisk together the canola oil, confectioner’s sugar, cardamom, rose water and red food color in a large bowl.
Stir in the rice flour continuously for one minute or until dough is no longer sticky.
Dust work surface with one tablespoon rice flour and knead dough two minutes.
Flatten dough on surface to a six inch square and 3/4-inch thick.
Wrap in plastic wrap and refrigerate for one hour.
Preheat oven to 300F. Degrees.
Dust surface with remaining rice flour and pat dough out.
Using a 1 ½ inch rose flower cookie cutter, cut dough out and place onto parchment lined baking sheet., leaving one inch between cookies.
Decorate each with slivered almonds at the edge of the petals. Place sheet on rack in center of oven.
Bake for 25 to 30 minutes, or until cookie bottoms are light golden.
Remove cookies from oven and place on cooling rack; cool completely
Makes 2 ½ dozen cookies