Eggless Thandai Cookie Recipe

Step 1: To begin with Eggless Thandai Cookies, lightly dry roast almonds, poppy seeds, pepper, cardamom and fennel seeds in a wide pan

Step 2: Once cool, grind to a fine powder

Step 3: Now your thandai masala is readyIn a bowl, sift together all purpose flour, cornflour, baking soda, salt and thandai masala

Step 4: Beat sugar and butter together with a hand blender on medium speed till creamy

Step 5: Add the flour mix into the sugar butter mixture and add rosewater to it

Step 6: Mix everything together to form a Thandai cookie dough

Step 7: Divide the dough into two parts

Step 8: Wrap in cling film and keep in the refrigerator to chill for about an hour minimum

Step 9: After an hour take out the Thandai dough and with the help of little flour, roll into a round shape with thickness as per your choice

Step 10: Preheat the oven at 180 degrees C

Step 11: With the help of a cookie cutter, cut out the cookies and arrange them in a greased baking tray keeping at least 1/2 inch gap between cookies

Step 12: Sprinkle some pistachio slices on top of each Cookies

Step 13: Bake in the convention mode for about 10 to 12 minutes, until you notice that the cookies turn brown and golden

Step 14: After 15 minutes, remove the cookies from the oven and place them on wire rack to cool

Step 15: The Thandai cookies will firm up on cooling

Step 16: Once completely cool, store the Thandai Cookies an airtight container

Step 17: Serve Eggless Thandai Cookies with hot Masala Chai and Pan Fried Onion Pakora Recipe as an evening snack for your Holi parties