MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Coconut Cardamom Cookies
Categories: Cookies, Indian
Yield: 18 Cookies

1 c Unsweetened dessicated
- coconut
1/2 c All purpose flour
3/4 c Confectioner's sugar
1/2 ts Cardamom powder
1/8 ts Fine salt
6 tb Ghee or unsalted butter;
- melted, up to 8 tb

Dry roast the coconut flakes on extremely low heat for about 3 to 4
minutes or until you start smelling the aroma, taking care that
flakes do not turn brown. Transfer to a plate & let cool.

In a medium bowl, sift the flour, salt & powdered sugar to remove all
lumps. Combine cardamom powder with the sifted flour mix. Mix the
coconut flakes to flour next and rub the mixture with fingers to
combine everything together.

Start adding the melted ghee 1 tb at a time and gently kneading the
dough until you get a soft & pliable dough. Do not knead too much,
just until everything is combined.

Note:

You may increase/decrease the ghee by 1 tb or more if your mixture is
loose/crumbly, the idea is to just use ghee to form the dough.

The dough will be slightly sticky. Wrap the dough in a cling film and
refrigerate for 10 to 15 minutes or until firm.

Line your cookie sheet with parchment paper. Take out the refrigerated
dough and knead it 2 to 3 times. Pinch 15 to 18 equal portions of the
dough. Roll each portion between your palms into a smooth ball with no
cracks. Line the balls on the parchment paper. Press lightly with the
back of fork. Line on the cookie sheet with at least 2? space
between them. Refrigerate again for 10 minutes. Meanwhile preheat
oven to 300?F.

Bake on the middle rack for 18 to 20 minutes keeping a close eye,
these cookies should not change color while baking. Once you see the
bottoms turning brown, remove from oven and let cool for 5 minutes on
the sheet itself. Transfer to a cooling rack to cool completely.
Store in an air tight container at room temperature for up to 3 weeks.

Recipe by Sanjuro

Recipe FROM:
<gopher://sdf.org/0/users/sanjuro/indian-food/coconut-cookies.txt>

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