I made lot of changes and here is my version of it. I cannot call it anything near chocolate since I did not use any. Here it goes..
- 1 cup butter softened,
- 2/3 cup confectioner's sugar (I doubled the sugar since I was omitting chocolate)
- 2 teaspoons ground cardamom
- 1/2 cup of sweetened shredded coconut.
- 1 3/4 cups all purpose flour
- 1 cup ground almonds
- a pinch salt
- 1/2 cup confectioner's sugar for rolling the cookies
In a large bowl, cream butter and 2/3 cup of confectioner's sugar until creamy. In another bowl, combine flour, ground almonds, cardamom powder, coconut, salt. Stir well. Gradually add dry ingredients to butter sugar mixture. Wrap dough in plastic wrap and chill for 1 - 2 hours or until firm. Preheat the oven to 325 F. Line a baking sheet with parchment paper. Shape dough into 1 inch balls (I made mine smaller). Place balls 1 inch apart and bake for 15 - 20 minutes or until cookies are firm to touch.( Even though I made my cookies so small, I had to bake for 17 minutes) Cool 1 minute on the baking sheet and the transfer to a wire rack. I just pulled my parchment paper on to the wire rack.
Roll the cookies in confectioner's sugar when still warm. I hope Cilanthro accepts this for her Global Kadai event.
I actually halved the recipe and made small 30 cookies. Original recipe says to make them only 16 cookies and if you do that, they'll be huge. My cookies went a little flat instead of holding the ball shape due to not using cocoa powder in the recipe. But, whatever it is, this is one of the best tasting cookies I have baked and I have baked a lot of them.
Happy Baking!! Pin It