Nankatai

Ingredients

½ cup sugar
½ vegetable shortening
a pinch of saffron, soaked in a little water
elaichi powder, to taste
3-4 tbsp ground almonds (optional)
½ to ¾ cups all purpose flour

Method

1. Preheat oven to 350F.
2. Grease a cookie sheet and set aside.
3. Cream together the shortening and sugar till the mixture is light and fluffy. A hand mixer works best for this task.
4. Add the saffron, elaichi, and almonds if using.
5. Add ½ cup all purpose flour. Using your hands knead this dough slightly.
6. Add more flour as you go along. You want a dough that is soft and moist. Do not add more than 1½ times the quantity of the shortening used.
7. Use your finger tips to pull of a piece of the dough, or you could use a melon-baller. Roll in between your palms to form a ball.
8. Place the cookies on the sheet, about 2 inches apart. Sometimes I press each cookie with the back of a fork.
9. Bake for about 15 minutes (oven times may vary).
10. After 10 minutes, keep a close eye on the cookie.
11. Take them out of the oven at the first sign of any browning around the edges.
12. Let them cool slightly before using letting anyone steal them for taste-testing purposes.