Ingredients

The following ingredients have 9 Servings
  • 1 1/4 cup All Purpose flour (might need a little more or less to bring the dough together)
  • 1/2 cup Butter (Unsalted -1 stick (softened))
  • 1/3 cup Powdered Sugar
  • 1/4 tsp Salt
  • 1/4 tsp Baking powder
  • 1 1/2 tsp Cumin seeds (roasted and slightly crushed)

Instruction

  • Pre-heat the oven to 350 F and line a baking sheet with parchment paper. I like to use double baking sheet to keep the base of the cookies from becoming too dark.
  • In a pan, roast the cumin seeds until lightly brown and aromatic. It takes just 2 minutes in low heat. Once the cumin seeds cool down a bit, crush it lightly and keep it ready.
  • In a bowl, whisk the butter and the powdered sugar until creamy. Softened butter really helps to bring it together quickly.
  • In another bowl, sift the flour along with the baking powder and the salt.
  • Add the flour in batches and mix it with a spatula to bring it together and form a soft dough. Start with a cup of flour and then slowly add about a teaspoon of flour at a time to bring the dough to the right consistency.
  • At this point add the roasted and crushed cumin seeds to the flour mixture and make the dough
  • You could roll the dough out to about 1/8th of an inch thickness right away or keep it in the refrigerator for about 10 minutes and then roll it. I tried it both ways and it really did not affect the quality of the cookies.
  • When rolling the dough, make sure to liberally dust your work surface and the rolling pin with flour.
  • Use a cookie cutter, shape out the cookies and place them on the prepared baking sheet.
  • Bake the cookies for about 15 to 17 minutes or until they are slightly golden at the edges.
  • Remove the cookies from the tray and place them on the cooling rack to completely cool.
  • Store the cookies once they are completely cooled down in a air tight container.