Thandai Shortbread Cookies dipped in White Chocolate w Pistachios and rose petals

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Anise seeds
  • 1 Cinnamon stick
  • 3 Cloves
  • 2 tbsp Fennel seeds
  • 1 cup Granulated sugar
  • 1/2 tsp Nutmeg, Powder
  • 15 Peppercorns, black
  • 1/4 cup Poppy seeds
  • 1/2 tsp Salt
  • 1 tbsp Vanilla extract, pure
  • 2 cups White chocolate chips, good

• Nuts & Seeds

  • 1/3 cup Almonds
  • 3/4 cup Pistachios
  • 1/3 cup Pistachios and cashew nuts

• Dairy

  • 2 1/2 sticks Butter, unsalted

• Beer, Wine & Liquor

  • 4 tbsp Rose petals., powdered dried
  • 10 Roses, dried

• Other

  • seeds from 7-8 cardamom pods
  • 1/2 cup + 2 tbsp thandai powder

Found on thejamlab.co

Description

Ingredients

• Thandai powder:
• 1/3 cup almonds
• 1/3 cup pistachios and cashew nuts
• 1/4 cup poppy seeds
• 15 black peppercorns
• seeds from 7-8 cardamom pods
• 1 cinnamon stick
• 3-4 cloves
• 2 tbsp. fennel seeds
• 1 tsp anise seeds
• 10 dried roses
• 1/2 tsp nutmeg powder
• Shortbread cookie dough:
• 2 1/2 sticks unsalted room temperature butter
• 1 cup granulated sugar
• 2 1/2 cups all purpose flour
• 1/2 cup + 2 tbsp thandai powder
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon salt
• Garnish:
• 2 cups good white chocolate chips( I used Ghirardelli)
• 3/4 cup of finely chopped pistachios
• 4 tbsp of powdered dried rose petals. (used a coffee ginder to grind up the rose petals)

Directions

• Thandai powder:
• In a small bowl, add in all the ingredients and mix them together roughly. In a coffee grinder, in small batches - roughly 3 batches, add in the mixture and blend well until finely ground.
• For the cookie dough:
• In a medium size bowl, add in the flour, thandai powder, salt and whisk to combine. In a stand mixer, with a paddle attachment, whip the butter for 5 minutes, on medium-high until fluffy. Add in the sugar and mix well, for 2 minutes. Scrap the sides of the bowl. Add in the vanilla extract, blend again. In 3 batches, on low speed, add in the flour and blend, until just combined.
• Remove on a working surface and form into 2 balls. Wrap each ball into cling wrap and form a flat disk, and refrigerate for about 2 hours.
• Preheat oven to 350 degrees. Get 2 baking sheets ready with parchment paper. Gently flour a working surface, remove one disk and roll out the dough with a rolling pin, to about 1/4 inch thickness. You can use a cutter as big or as small as you like, and start cutting out the shape.
• Start putting all the cut cookie shapes onto the parchment paper. Now place the baking tray on the lower and middle racks, and bake until golden brown till about 15 minutes, rotating the trays half way through the baking. Remove the trays once the cookies are done, and cool them on a cooling rack after about 5-7 minutes. Let cool for about 1/2 hour.
• Repeat the process until all the dough is used up.
• In a small glass bowl, add in the chocolate chips, and microwave for 30 seconds. Stir the chocolate chips and microwave the chocolate chips again. Repeat the process in total about 4-5 times, OR until the chocolate chips are melted and ready for the cookies to be dipped in.
• Keep the chopped pistachios and dried rose petal mixture ready in another small bowl. Now dip about 1/3 of the cookie into the chocolate mixture. Let the excess drip off, by shaking the cookie to remove any excess chocolate. With your other hand, sprinkle some pistachio + rose petal mixture onto the dipped portion. Dust off excess. Let it set on the parchment paper on a baking sheet.
• Repeat the process until all the cookies are done!
• If the chocolate mixture begins to thicken, microwave for about 10-15 seconds, to warm it again, so it is fluid to be able to spread on the cookie.