Ground Pistachio Nankhatai Cookies
1-1/2 cup all-purpose flour
¼ cup finely ground pistachios
1 tsp baking powder
1 tsp cardamom powder
½ cup softened butter
3/4 cup sugar
2 drops rose essence
¼ cup finely chopped pistachios for garnish
Preheat oven to 360 degrees F. Prepare a cookie sheet with parchment paper
Combine flour, ground pistachio, baking powder, cardamom and sugar. Stir to mix together well. Pour melted butter into flour mixture, you may not need all the butter. Bring the flour together to make a stiff dough.
Make 20 balls out of the dough. Slightly flatten and press with a fork lightly to make a mark. Top each cookie with some chopped pistachios. Bake for 10 minutes or until golden around the edges. Cool cookies on a wire rack. May be stored in an airtight container for up to 2 weeks.