These butter cookies are decadently rich made with whole wheat flour, butter and spiced with cardamom and nutmeg powder. They are lightly crispy and so delicious, and made with only a handful of pantry staples.
In a blender or grinder, add the sugar and seeds of 4 to 5 green cardamoms. Swap green cardamoms with vanilla extract, but add the vanilla when you add milk to the flour mixture at step 8.
Grind to a fine powder. Keep aside. You can also use ¾ cup of powdered sugar or confectioner's sugar instead of grinding the sugar.
In a mixing bowl, take whole wheat flour and baking soda or baking powder.
With a spoon or spatula mix everything well.
Add the cold or chilled butter. With your fingertips break the butter and mix with the flour. You can cut the butter with two knives too. This can also be achieved with a food processor or a stand mixer or a pastry cutter. If the butter melts while mixing with your hands, keep the mixture in the fridge for some minutes and then start again..
Mix till you get a bread crumb like texture in the mixture.
Add powdered sugar and grated nutmeg or ground nutmeg powder. Mix well with a spoon or spatula.
Add yogurt. Lightly mix and then add 2 to 3 tablespoons milk. If using vanilla extract, add it at this step.
Mix and gather the entire mixture together to a dough. Don't knead.
Keep the cookie dough covered in a bowl, in the fridge for 30 minutes.
making butter cookies
Before baking and cutting the cookies, preheat the oven at 180 degrees Celsius/356 degrees Fahrenheit.
Remove the dough and spread some flour on the work surface as well as on the dough. Divide or cut the dough into two equal parts.
With a rolling pin, roll the dough. Roll the dough to a thickness of 0.50 to 0.75 cms.
With cookie cutters, cut the dough. Gather the remaining dough and again roll. Cut with the cookie cutters and repeat the process.
Baking butter cookies
Then place the cookies in a baking tray with an inch space between them.
Bake the cookies in a preheated oven at 180 degrees Celsius/356 degrees Fahrenheit for 15 to 25 minutes or more till the cookies are light golden or golden.
Once baked, remove when still hot and place them on a wired tray or rack. So that the cookies cool down.
Once they cool down at room temperature, place them immediately in an airtight jar or box.
Serve butter cookies plain or with milk or tea.
The recipe can be halved, doubled or tripled.
Note that the approximate nutrition info is for 1 small butter cookie.