Indian Shortbread Cookies

From Alta Editions

Makes about 12

1 cup all-purpose flour
¾ cup fine semolina
1 cup confectioners sugar
⅔ cup ghee
½ teaspoon ground cardamom
¼ teaspoon nutmeg, grated
¼ teaspoon saffron threads
1 teaspoon milk
1 teaspoon plain yogurt
¼ teaspoon baking soda
Confectioners sugar, ground cardamom, and grated nutmeg, for garnish (optional)

Preheat the oven to 300°F. Grease a large baking sheet.

Sift the flour and semolina together into a small bowl.

In a medium bowl with an electric mixer, cream the confectioners sugar and ghee until light and creamy. Add the cardamom and nutmeg and beat until incorporated.

Combine the saffron and milk in a small bowl and microwave for about 10 seconds to warm the milk and release the saffron’s flavor and color. Add to the creamed sugar and stir with a wooden spoon until the saffron is incorporated. Add the yogurt and baking soda and mix well. Add the flours and knead in the bowl into a thick, oily dough, similar to pie dough.

Form the dough into about 12 balls, 1- to 1 1/2-inch each.

Place the balls on the baking sheet about 1 1/2 inches apart and gently press down to make domed rounds.

Bake for 30 minutes, until the cookies are browned on the bottom (they won’t brown on the top because there’s no egg in the dough). Transfer to a wire rack to cool.

If you like, mix a pinch of cardamom and nutmeg in a sieve with confectioners sugar and sift over the cookies just before serving. Store the cookies at room temperature in an airtight container.