Eggless Thandai Cookies

• 1 cup all purpose flour
• 1/4 teaspoon baking soda
• 1 pinch salt
• 1/2 cup powdered sugar
• 100 grams butter
• 1 tablespoon corn flour
• 1/4 cup masala Ground Thandai
• 2 tablespoons rose water
• pistachio slices for garnishing
• 1 tablespoon melon seeds

1. Lightly dry roast almonds, melon seeds, poppy seeds and fennel seeds. once cool, grind to a fine powder along with cardamom and peppercorn.
2. In a bowl sift together all purpose flour, cornflour, baking soda, salt, Thandai Masala.
3. Beat sugar and butter together with a hand blender on medium speed till creamy.
4. Add the flour mix into the sugar butter mixture. Now add rosewater to it.
5. Mix everything together to form a dough. Divide the dough into two parts. Wrap in cling film and keep in the refrigerator to chill for about an hour minimum.
6. After an hour take out the dough and with the help of little flour, roll into a round shape with thickness as per your choice.
7. Preheat the Microwave at 180 degrees C.
8. 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 .
9. Sprinkle some pistachio slices on top of each Cookies.
10. Bake in the convention mode of the microwave oven for 15 minutes .
11. After 15 minutes, remove the cookies from the oven and place them on wire rack to cool.The cookies will firm up on cooling.
12. Once completely cool, store in an airtight container.

flour, baking soda, salt, powdered sugar, butter, corn flour, ground thandai, water, pistachio, melon seeds

Taken from www.yummly.com/recipe/Eggless-Thandai-Cookies-1548436 (may not work)