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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Coconut Cardamom Cookies   
    Categories: Cookies, Indian   
         Yield: 18 Cookies   
      
         1 c  Unsweetened dessicated   
              - coconut   
       1/2 c  All purpose flour   
       3/4 c  Confectioner's sugar   
       1/2 ts Cardamom powder   
       1/8 ts Fine salt   
         6 tb Ghee or unsalted butter;   
              - melted, up to 8 tb   
      
     Dry roast the coconut flakes on extremely low heat for about 3 to 4   
     minutes or until you start smelling the aroma, taking care that   
     flakes do not turn brown. Transfer to a plate & let cool.   
      
     In a medium bowl, sift the flour, salt & powdered sugar to remove all   
     lumps. Combine cardamom powder with the sifted flour mix. Mix the   
     coconut flakes to flour next and rub the mixture with fingers to   
     combine everything together.   
      
     Start adding the melted ghee 1 tb at a time and gently kneading the   
     dough until you get a soft & pliable dough. Do not knead too much,   
     just until everything is combined.   
      
     Note:   
      
     You may increase/decrease the ghee by 1 tb or more if your mixture is   
     loose/crumbly, the idea is to just use ghee to form the dough.   
      
     The dough will be slightly sticky. Wrap the dough in a cling film and   
     refrigerate for 10 to 15 minutes or until firm.   
      
     Line your cookie sheet with parchment paper. Take out the refrigerated   
     dough and knead it 2 to 3 times. Pinch 15 to 18 equal portions of the   
     dough. Roll each portion between your palms into a smooth ball with no   
     cracks. Line the balls on the parchment paper. Press lightly with the   
     back of fork. Line on the cookie sheet with at least 2? space   
     between them. Refrigerate again for 10 minutes. Meanwhile preheat   
     oven to 300?F.   
      
     Bake on the middle rack for 18 to 20 minutes keeping a close eye,   
     these cookies should not change color while baking. Once you see the   
     bottoms turning brown, remove from oven and let cool for 5 minutes on   
     the sheet itself. Transfer to a cooling rack to cool completely.   
     Store in an air tight container at room temperature for up to 3 weeks.   
      
     Recipe by Sanjuro   
      
     Recipe FROM:   
        
      
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