Drinking milk as a kid was one of the harder things I had to do, as a result, my mother often added a masala made of pistachios, almonds, rose petals and cardamon. I used this to make Milk Masala Shortbread cookies for the holiday season. Recently I was invited to a cookie swap event at the FeedFeed studio in Brooklyn and wanted to make something simple and unique, so I stuck with shortbread cookies with a twist and added milk masala spice mix to the dough and then glazed it with a rose syrup.
Frankly, I was a little nervous because these cookies were going to be swapped with some star bakers, but I am happy to say the Masala Milk shortbread cookies were well received and liked by everyone.
I decorated them with edible rose petals and they looked so pretty and colourful. You can make your own masala or use a store-bought brand. As long the ingredients are readable, I think you should be fine.
MILK MASALA SHORTBREAD COOKIES WITH ROSE GLAZE
For COOKIES (Makes 15 – 20 cookies depending on thickness)
- 1 c Ap flour
- ½ c Butter softened
- 2 tbsp cornstarch
- 8 tbsp sugar
- ½ tsp salt
- 2 tbsp Kesari Milk Masala
- 1.5 c Powdered sugar
- 2 tbsp Milk
- 1 tbsp Rosewater
- Rose petals for decoration
1 Preheat the oven to 325 F.
2 Line a baking sheet with parchment paper.
3 Now cream the butter and sugar together until it is light and fluffy. This will take about 8 – 10 mins
4 Blend the kesari milk masala to a fine powder
5 Sift together the flour, cornstarch, kesari milk masala and salt in a separate bowl
6 Mix the flour into the butter until just combined. Take care to not over-mix the
7 Roll dough out on a flour coated surface to a thickness of about ⅓.
8 Cut the dough with a circular cutter in to rounds and place on baking sheet, 2 inches apart.
9 Bake for 10-12 minutes or until just before they start to brown.
10 Cool on a wire rack