Name: Eggless Whole Wheat Pistachio Cookies recipe by Ravneet K at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Ingredients: 1 1/2 cups wheat flour; 3/4 th cup - chilled unsalted butter or clarified butter (desi ghee); 2 tbsp - yogurt/curd; 10 - pistachios; 2 tbsp - cold milk (take little more if the dough feels dry); 3 tbsp - sugar; 1/2 tsp - cinnamon powder; 1 tsp - baking powder

Ingredients Serving: 10

1 1/2 cups wheat flour
3/4 th cup - chilled unsalted butter or clarified butter (desi ghee)
2 tbsp - yogurt/curd
10 - pistachios
2 tbsp - cold milk (take little more if the dough feels dry)
3 tbsp - sugar
1/2 tsp - cinnamon powder
1 tsp - baking powder

Instructions

Sieve whole wheat flour and baking powder.
Add cinnamon powder and sugar powder.
Grate butter and rub into the flour. We want a crumbly mixture. This will ensure you get crunchy bites once the cookies are ready.
Add curd/yogurt and milk.
Add chopped pistachios.
Gather all the ingredients. Do not overdo the dough. No kneading is required. If the dough feels dry, add little extra milk.
Collect the dough - should not be too soft, nor too hard.
Make 2-3 logs and fold into an aluminum foil or parchment paper.
Refrigerate overnight. You can bake after 1 hour of refrigeration as well. But I prefer to keep the cookie dough overnight in the fridge.
Preheat oven at 180 degrees centigrade for 10 minutes. I do not have an oven and use microwave for baking.
Take out the dough logs. Cut into desired shapes with a sharp knife.
Cut into desired shapes and place on a greased baking tray.
Bake for 20 minutes at 180 degree centigrade. Let the cookies rest in the oven for 5 minutes. Take out on a cooling rack and store in an airtight jar upon cooling.
Make your favorite evening tea and enjoy these crispy atta pista cookies. Be forewarned, you may get addicted to freshly baked cookies.

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