pistachio cardamom cookies

What’s better than an afternoon cup of chai on a cold, wintry day? An afternoon cup of chai with a sweet treat!

The soft, delicate flavor of cardamom is enhanced by the addition of well-adapted ghee; an herbal ghee containing Maca, Ashvagandha, Ceylon Cinnamon, and Cardamom.

Ingredients

½ cup ground raw sugar
⅛ tsp Himalayan mineral salt
2 TBS melted Well-Adapted Ghee
4 saffron strands (optional, but adds a really nice flavor)
1 cup all-purpose flour
⅛ tsp baking soda
¼ tsp cardamom powder
⅛ tsp nutmeg powder
10-12 raw pistachios

Method

Preheat oven to 345° F.
Prepare a baking sheet with parchment paper.
In a bowl, add sugar, salt, melted ghee, and saffron. Whisk together.
In another bowl, mix the flour, baking soda, cardamom, and nutmeg. Whisk well.
Add the dry ingredients to the wet and mix to make a soft dough. You may need to add 1-2 TBS of water or milk/mylk if the dough is too crumbly.
Shape the dough into small balls. Your batch should make 12-14 balls. Place on the parchment, and press down on the tops of each ball to flatten a little. Press in 1 pistachio to the top of each cookie.
Bake for 12-14 minutes. Bake a minute longer for a crunchier cookie.

makes 12-14 cookies.

recipe adapted from Richa Hingle via Vegan Richa’s Indian Kitchen.