Love Overflowing

Nan Khatai cookies (Indian Shortbread)

A dear friend shared this recipe with me recently. I decided to make them for the mom’s group cookie exchange and the church fundraiser. I might have to make another batch because they are so tasty! They are also super easy to make.


1 1/2 cups flour
1/2 cup Cream of Wheat (best with Baby Farina)
1/2 cup sugar
1/2 cup sliced almonds or pistachios
1/2 teaspoon cardamom (can substitute with cinnamon- which I did)
2 sticks of unsalted butter (softened)

Directions: Beat together butter, sugar, and cream of wheat until smooth. Gradually beat in flour and cardamom. Roll into balls and placed on greased cookie sheet. Gently press a few pieces of almonds/pistachios into the top of the cookies. Bake for 10 minutes at 350 to 375 degrees until edges are golden brown. (Variation- add 1/2 cup ground nuts into the dough before rolling it into balls instead of placing them on top.)

I do want to try to find some cardamom to use but I am ashamed to say I don’t know what it is or where to find it.