Name: Cashew-Pistachio Cookies recipe by Shri Kripa at BetterButter
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 10
Ingredients: Maida /All-purpose flour – 1 cup; Butter – 100 grams. (At room temperature); Sugar – ½ Cup; Cashew bits – ¼ cup; Pista nut bits – ¼ cup; Rose essence – ½ tsp

ABOUT Cashew-Pistachio Cookies RECIPE

When I saw this Karachi bakery style Fruit biscuit recipe in Cafegarima blog, couldn’t resist making it. Once again thanks to Garima of Cafegarima for this wonderful recipe.

Ingredients Serving: 10

Maida /All-purpose flour – 1 cup
Butter – 100 grams. (At room temperature)
Sugar – ½ Cup
Cashew bits – ¼ cup
Pista nut bits – ¼ cup
Rose essence – ½ tsp

Instructions

Beat butter and sugar until fluffy and soft, either by using hand blender or Preeti Master chef jar. Now add Rose essence and beat one more time until it is mixed.
Now add flour and mix until you get a uniform mass. If you are using mixer, use PULSE option.
Now take one cling film sheet and keep this dough over it, on a flat surface and make a squarish log, and maintain uniform shape and keep either by wrapping.
Now take your baking tray and apply some oil and line with a butter paper.
After one hour, remove this dough from the fridge and unwrap the Cling film cover, make slices of ½” thickness and arrange these pieces in a lined baking tray and bake this in a pre-heated oven at 170C for 14 to 15 minutes.
Before removing check at the bottom of the cookie and decide.
Cool this on a wire rack and store this in an airtight container.

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