- 1/3 cup almonds
- 1/4 cup pistachios
- 1/4 cup cashews
- 1/4 cup poppy seeds
- 1/4 cup dried culinary rose petals
- 20 black peppercorns
- seeds from 8 cardamom pods, or you can use the seeds from a jar (see comment)
- 1 cinnamon stick, crushed
- 6 whole cloves
- 2 tbsp. fennel seeds
- 2 star anise
- 1/2 tsp. ground fresh nutmeg
Stir together all the ingredients and working in batches, add the mixture to a coffee grinder. Blend until finely ground. As there were some pieces of nuts that did not grind totally I ran them through the grinder again. If need be I removed any as I did not want any “big” pieces in my cookies.
The nuts have oils and could become rancid so I chose to refrigerate the powder in a covered jar. The author did not give any suggestions. You can make 2 batches of these cookies with this powder recipe.
- 1-1/4 cups unsalted butter, softened
- 1 cup sugar
- 1 tbsp. vanilla
- 2-1/2 cups flour
- 1/2 cup plus 2 tbsp. Thandai Powder (from above)
- 1/2 tsp. kosher salt
Using your stand mixer beat the butter and sugar until creamy, 3 to 4 minutes; beat in vanilla.
In a bowl, whisk together the flour, Thandai Powder and salt. With mixer on low, gradually add flour mixture to the butter mixture, beating until combined. Turn out dough and divide in half. Shape into 2 disks and wrap in plastic wrap; refrigerate for 2 hours. This is an excellent soft dough to work with. You can either refrigerate the dough for up to 1 week or 1 month in the freezer if desired.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Roll half of the dough to 1/4-inch thickness (no thinner) on a lightly floured surface. Use a 2-1/2-inch fluted round cutter, cut out your cookies and place on baking sheets.
Bake on the lower and middle racks of the oven until golden brown, about 15 minutes, rotating pans halfway through baking. Let cool for 5 minutes. Remove and cool completely on wire racks.
I used only half of the dough and froze the rest so I used just the middle rack to bake my cookies. It only took 6 minutes in my oven, then I turned the pans and baked an additional 6 minutes. So 12 minutes for me – just be watchful as to how they are baking as you just want them to brown lightly around the edges.
- 2 cups high-quality white chocolate morsels (I used Ghiradelli)
- 2 tsp. coconut oil
I microwaved half of the recipe at a time as it was easier to work with a smaller amount. Microwave 1 cup chips plus 1 tsp. coconut oil at 30 second intervals. It took about a minute, then I stirred it well to get a smooth texture. Then when that was gone I made another cup.
Pistachios and Rose Petals:
- 3/4 cup pistachios, finely chopped (I put it through my nut chopper twice)
- 1 tbsp. powdered dried rose petals (bought from Scents of Earth)
- crushed rose petals with your fingers or a mortar and pestle
I changed this part of the recipe due to some confusion with an ingredient. First of all this recipe makes a lot, you could certainly cut the recipe in half and make more if you need it. Combine the pistachios and powdered dried rose petals. Crush some dried rose petals with your fingers or use a mortar and pestle and set them aside.
Place a rack on a parchment lined baking sheet. I prefer to drizzle the chocolate over the bottom 1/3 with a spoon versus dipping, letting any excess drip off. Sprinkle the pistachio/rose powder mixture onto the chocolate, then add some dried, crushed rose petals. Shake off the excess and place on prepared pan. Freeze until chocolate is set, about 5 minutes. If chocolate begins to thicken while dipping cookies, microwave for 10 to 15 seconds to rewarm (that’s why I only make 1/2 the recipe at a time).
The best thing (besides being delicious) is these cookies can be stored in an airtight container for up to 2 weeks. These will be a rather elegant addition to my holiday table. Roses and white chocolate will probably not surprise many people who know me.
Comment: The size of cardamom seeds can vary; whether from a jar or fresh from the pods. Adjust to your taste. I found there are about 12 seeds per pod and 10 pods = 1-1/2 tsp. ground cardamom. The seeds from a jar were twice as big as seeds from cardamom pods. See picture above… I happen to love cardamom so just adjust this spice to your taste – use more or less cardamom seeds.
Recipe by cookingwithauntjuju.com