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Indian Peanut Butter Nankhatai Cookies
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Indian Peanut Butter Nankhatai Cookies

45 Min(s)
15 Min(s) Prep
30 Min(s) Cook
Try our peanut butter Nankhatai Cookies and enjoy with a glass of milk. This Indian cookie recipe is great if you're looking for a new type of sweet treat!
What You Need
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30 servings
Original recipe yields 30 servings
1 cup creamy peanut butter
1/2 cup sugar
1 cup flour
1/2 cup dried cranberries
2 tsp. ground cardamom
1/2 tsp. CALUMET Baking Powder
1/4 cup milk
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Let's Make It
1
Heat oven to 300ºF.
2
Beat peanut butter and sugar in large bowl with mixer until light and fluffy. Combine flour, cranberries, cardamom and baking powder. Add to peanut butter mixture along with milk; beat just until blended. (Mixture will be slightly crumbly.)
3
Roll into 30 balls, using about 1 Tbsp. dough for each. Place, 1 inch apart, on baking sheets. Flatten slightly.
4
Bake 12 to 15 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
Kitchen Tips
Tip 1
Substitute
Substitute raisins for the dried cranberries.
Nutrition
Calories
90
Calories From Fat
0
% Daily Value*
Total Fat 4.5g
6%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 0mg
Sodium 50mg
2%
Total Carbohydrates 10g
4%
Dietary Fibers 1g
4%
Sugars 6g
12%
Protein 3g
6%
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
30 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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