Besides I was all caught up with my salt-crusted Prime Rib Christmas dinner which was, I might add, insanely good.
I woke up this morning and low and behold Muffcakes were everywhere, or almost everywhere courtesy of Salty Seattle The Little Foodie I Am A Feeder and La Vie en Route. So if you want to revel in Muffcakes check them out. I however am offering something entirely different this morning because I couldn't get off my lazy butt and execute my Muffcake Idea, and that is the classic Indian Holiday Cookie Nan Khatai.
Of course, when one thinks of holiday cookies, India is not the first place that comes to mind. But Boy Howdy, they have an absolute delight of a buttery little cookie that works perfectly for those holiday cookie parties we find ourselves at.
Nan Khatai is a big favorite in India and Pakistan and whips up incredibly fast. I made a big batch last night in practically no time when we had company. So lazy cookie cravers, this one is for you.
Indian Shortbread Cookies
Here's what to do:
Preheat your oven to 355 degrees.
In a bowl sift together:
1/2 cup of fine semolina
1/4 tsp of baking soda
Set this aside.
In a large bowl beat together:
2 tbs of plain yogurt
1 can 1/3 cup of powdered sugar.
Mix it all up until it's nice and fluffy. Add the sifted flour mix to the butter and sugar.
Roll the cookie dough into lilttle balls and set them down on the cookie sheet. Make an indentation in each ball with your index finger and fill the indentation with a bit of the ground pistachio and cardamom mixture.
There are many variations on this recipe. Sometimes the cookies have a crisscross pattern cut in them before baking. Sometimes they are flattened and dusted with almonds and cardamom. Other times they're baked with a single almond half in the center like Chinese almond cookies. I personally would like to fill them with a bit of chutney and I think I'll try that next time, because these little shortbread cookies were so meltingly good, there is definitely going to be a next time.