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Peanut Butter Nankhatai

Peanut Butter Nankhatai recipe
average rating

3 1
rate/review
prep time
15 min
total time
45 min
makes
2-1/2 doz. or 30 servings, 1 cookie (23 g) each
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What You Need

1 cup Kraft Smooth Peanut Butter
1/2 cup sugar
1 cup flour
1/2 cup dried cranberries
2 tsp. ground cardamom
1/2 tsp. Magic Baking Powder
1/4 cup milk
These Indian shortbread cookies are traditionally served as dunkers with tea.

Make It

HEAT oven to 300ºF.

BEAT peanut butter and sugar in large bowl with mixer until light and fluffy. Combine next 4 ingredients. Add to peanut butter mixture along with milk; beat just until blended. (Mixture will be slightly crumbly.)

ROLL into 30 balls, using about 1 Tbsp. dough for each. Place, 1 inch apart, on baking sheets. Flatten slightly.

BAKE 30 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

kraft kitchens tips

Substitute
Substitute raisins for the dried cranberries.
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